Candied-Fennel-Topped Lemon Cake: 2000s Recipes + Menus : gourmet.com

Ingredients

• 1 small fennel bulb
• 3/4 cup sugar
• 3/4 cup water
• 3 (3-inch) strips lemon zest, thinly sliced
• 1 teaspoon fennel seeds
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 2 large eggs
• 1 1/2 teaspoon grated lemon zest
• 3/4 cup well-shaken buttermilk