Ingredients
1 stick of butter
1 cup of sugar
2 eggs
1 cup of milk
1 1/2 cups of flour
1 tsp baking powder
1/2 tsp salt
zest of 1 lemon
1/4 cup of sugar
1/4 cup lemon juice
1/4 cup of SX chachacha
3 lemons, sliced paper thin
kumquats halved
1 cup sugar
1 cup water
To make cake...
Preheat oven to 350F. Butter and flour a 6 in cake pan.
Beat butter and sugar in a mixing bowl with a paddle attachment. Add eggs one at a time beating well between each addition. Sift together flour, baking powder, and salt. Add flour and milk to butter mixture alternating between each addition. Add lemon zest then poor batter into prepared cake tin. Bake in preheated oven for 50 minutes or until a toothpick comes out clean. Remove from oven let sit in cake pan for a while then invert onto a wire rack to cool completely.
In a bowl whisk together sugar, lemon juice, and chachacha. Using a toothpick poke a few wholes all over the top of cake. Brush syrup mixture all over the top and sides of cake. Decorate cake with candied lemon slices and kumquats.
To make candied citrus...
Prepare ice bath, set aside. Bring a saucepan of water to a boil and add sliced lemons and kumquats, turn heat to low and cook for a minute until softened, drain, then immediately plunge in ice water bath. Drain.
Bring sugar and water to a boil in a medium skillet. Stirring to dissolve sugar. When liquid is clear and bubbling add citrus slices and reduce heat to medium-low. Simmer for about an hour or until lemons are translucent (don't let boil). Transfer to a baking sheet lined with parchment paper until ready to use for decorating cake.
