Candied-Fennel-Topped Lemon Cake

A elegant layer cake featuring candied fennel slices atop a moist lemon-scented buttermilk cake. The unique combination of fennel's subtle anise flavor with bright citrus creates a sophisticated dessert that's both beautiful and delicious.

8 servings

2 hr 10 min

Published October 4, 2025

Ingredients

•1 whole small fennel bulb
•¾ cup sugar
•¾ cup water
•3 strips lemon zest
•1 teaspoon fennel seeds
•1½ cups all-purpose flour
•1½ teaspoons baking powder
•1 teaspoon baking soda
•½ teaspoon salt
•1 stick unsalted butter
•¾ cup sugar
•2 whole large eggs
•1½ teaspoons grated lemon zest
•¾ cup buttermilk
•Equipment: a 9-by 2-inch round cake pan; an adjustable-blade slicer
•Accompaniment: lightly sweetened whipped cream

Cooking Instructions

1.
Lightly oil pan and line bottom and side with a large round of wax paper, pleating sides and trimming to fit. Lightly oil paper. Line side with a 2-inch-wide strip of wax paper long enough to wrap around inside of pan to cover pleats, then lightly oil.
5 min
2.
Cut fennel bulb lengthwise with slicer into enough 1/4-inch-thick slices (about 9) to cover bottom of cake pan.
5 min
3.
Cover fennel with cold water in a medium saucepan and bring to a boil. Drain fennel and set aside. Add sugar, water (3/4 cup), zest, and fennel seeds to saucepan and bring to a simmer, stirring until sugar has dissolved. Add fennel slices and very gently simmer until tender and translucent and liquid is syrupy, about 40 minutes. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. Cool syrup slightly, then pour (through a fine-mesh sieve if desired) over fennel.
45 min
4.
Preheat oven to 350°F with rack in middle.
10 min
5.
Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in zest.
10 min
6.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour mixture, and mixing until just combined. Gently spoon batter over topping, spreading evenly.
10 min
7.
Bake until cake is golden-brown and a wooden pick inserted into center of cake comes out clean, 25 to 30 minutes. Cool cake in pan 15 minutes, then invert onto a plate and continue to cool. Serve warm or at room temperature.
45 min

Ingredients

•1 whole small fennel bulb

•¾ cup sugar

•¾ cup water

•3 strips lemon zest

•1 teaspoon fennel seeds

•1½ cups all-purpose flour

•1½ teaspoons baking powder

•1 teaspoon baking soda

•½ teaspoon salt

•1 stick unsalted butter

•¾ cup sugar

•2 whole large eggs

•1½ teaspoons grated lemon zest

•¾ cup buttermilk

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

•Accompaniment: lightly sweetened whipped cream

Cooking Instructions

Lightly oil pan and line bottom and side with a large round of wax paper, pleating sides and trimming to fit. Lightly oil paper. Line side with a 2-inch-wide strip of wax paper long enough to wrap around inside of pan to cover pleats, then lightly oil.

5 min

Cut fennel bulb lengthwise with slicer into enough 1/4-inch-thick slices (about 9) to cover bottom of cake pan.

5 min

Cover fennel with cold water in a medium saucepan and bring to a boil. Drain fennel and set aside. Add sugar, water (3/4 cup), zest, and fennel seeds to saucepan and bring to a simmer, stirring until sugar has dissolved. Add fennel slices and very gently simmer until tender and translucent and liquid is syrupy, about 40 minutes. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. Cool syrup slightly, then pour (through a fine-mesh sieve if desired) over fennel.

45 min

Preheat oven to 350°F with rack in middle.

10 min

Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in zest.

10 min

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour mixture, and mixing until just combined. Gently spoon batter over topping, spreading evenly.

10 min

Bake until cake is golden-brown and a wooden pick inserted into center of cake comes out clean, 25 to 30 minutes. Cool cake in pan 15 minutes, then invert onto a plate and continue to cool. Serve warm or at room temperature.

45 min