Just made this in preparation for a series finale party. Of course, I wanted them to look like they do on the show, so I used muffin tins with the candied lemon on the bottom. They came out beautifully and in terms of lemon flavor, this is one of the best lemon cake recipes I’ve come across. It is a bit dense (more pound cake like) but will probably be my go-to lemon cake from now on, and it should hold up well for slicing when making layered cakes.

These are very moist and have a great lemon flavor. Couple of things: - It is very hard to get neat cutouts with this cake. You’re much better off putting the batter into a muffin tin. I filled each about halfway, and got 16 perfectly-sized lemon cakes out of it. - These are a bit dense, almost pound cake-like. I wanted them to be lighter so the second time I reduced the flour by 1/4 cup and they came out great. - This syrup recipe is no good. It was about to turn into caramel because there was so little water and I also found it heavy on the lemon. Do this instead: Put 1 cup water, 1 cup sugar and 2 tbsp lemon juice into a pot and bring to a boil. Add the lemon slices and simmer for 10-20 min (depending on thickness), flipping halfway through. (Just keep an eye on them, you don’t want the center so overdone that it loses shape). Remove lemon slices, turn off heat and add 1/2 cup water to the remaining syrup. Place lemon slices on parchment and let set for a couple of hours. Dip in granulated sugar after they’ve set to give them extra shine. Brush lemon simple syrup onto the cakes once they’re cooled.

This looks delicious and I would definitely make it. But why wouldn't you spoon the batter into cupcake/muffin tin instead of cutting the ake into rounds and having cake scraps leftover?