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Candied-Fennel-Topped Lemon Cake

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Epicurious
Related tags
nut free mothers' day
Nutrition per serving    (USDA % daily values)
CAL
590
FAT
68%
CHOL
42%
SOD
76%

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Ingredients for 8 servings

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 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

2 large eggs

1 1/2 teaspoons grated lemon zest

3/4 cup well-shaken buttermilk

Equipment: a 9-by 2-inch round cake pan; an adjustable-blade slicer

Accompaniment: lightly sweetened whipped cream

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