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Epicurious
Gourmet

Candied-Fennel-Topped Lemon Cake

By Maggie Ruggiero

4.1

(11)

Image may contain Plant Fruit Food Produce Grapefruit Citrus Fruit and Bread
photo by Roland Bello

Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight. The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. A cloud of whipped cream makes a fitting accompaniment.

Cooks' note:

Cake is best the day it is made but keeps, wrapped in plastic wrap, at room temperature 3 days.

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