I made these for Game of Thrones/ASOIAF feast, using a recipe from the blog Inn at the Crossroads (I did the modern version of the recipe). I halved the original quantities, to make a dozen cakes.
• 100g/3.5oz butter
• 1 cup sugar
• 1 large egg
• Grated zest of a lemon
• 1 ½ cups cake flour (or 1 ½ cups regular flour with 1 ½ cups cornflour)
• 1 teaspoon baking powder
• 1 teaspoon salt
• Juice of one lemon
• ⅔ cup milk
• 2 lemons, thinly sliced
• 1 cup water
• 1 cup sugar
• Preheat the oven to 185°C/350°F. Grease a muffin tin.
• Combine the butter and sugar in a large mixing bowl using an electric mixer at medium speed until it’s light and fluffy. Add the egg and mix for a minute, then add the lemon zest.
• Measure out the cake flour (or substitute) in a separate bowl, add baking powder and salt, and stir the ingredients to blend them. Add one-third of the flour mixture to the butter mixture and mix at low speed for about a minute or until the flour is completely incorporated.
• Add the lemon juice and half the milk, and mix at low speed until they are completely incorporated.
• Add the rest of the ingredients, alternating between dry and wet, and mix at low speed until it is completely incorporated.
• Scrape spoonfuls of batter into the muffin tin and smooth the surface with a spatula. Bake for about 15 minutes, or until a toothpick inserted into the centre comes out clean.
• While the cakes are baking, make the candied lemons: Cook the water and sugar in a small saucepan over medium heat until the mixture comes to a simmer. Add the lemon slices and continue to simmer until the lemons are semi-translucent. Fish out the lemons, and reserve the sugar mixture.
• When the cakes are baked, arrange a lemon slice on top of each one, and spoon over a teaspoon or two of the sugar glaze. Let the cakes sit in the muffin tin as they cool, so they will soak up the syrup.