Candied-Fennel-Topped Lemon Cake

120 mins (prep 25)
14 ingredients
makes 8 servings
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.

Categories:  cake , easter , mother's-day ,
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Serving Size (130.12 g)
Servings 8
Amount per Serving
Calories 375.45 Calories from Fat 113.22
% Daily Value *
Total Fat 12.58g 154.82%
Saturated Fat 7.76g 310.28%
Trans Fat 0.46g %
Cholesterol 33.0mg 88.01%
Sodium 422.11mg 140.7%
Total Carbohydrate 63.93g 170.48%
Dietary Fiber 0.88 g 28.15%
Sugars 45.47 g %
Protein 3.38g 54.02%
Vitamin A 393.43IU% Vitamin C 0.13mg%
Calcium 92.58mg% Iron 1.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small, large eggs, grated lemon zest, an, a, round, sweetened whipped cream, accompaniment