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For Candied Lemon
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Boil sliced lemon in water until the pith is translucent and lemon slices are soft. Drain.
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Bring water and sugar up to a boil and switch off the gas once sugar melts. Add boiled lemon slices and keep aside. (This step can also be done a day ahead)
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For Lemon Syrup
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Bring water and sugar up to a boil and switch off the gas once sugar melts. Add lemon juice and keep aside.
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For Lemon Cakes
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Sift flour, salt, baking powder and baking soda together in a bowl. Keep aside.
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Mix together curd, water, vanilla essence, lemon zest, lemon juice and keep aside.
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Whisk together butter (at room temperature) and sugar till nicely incorporated.
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Add eggs, one at a time and whisk everything together.
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Add half the flour mixture and whisk to bring it all together. As soon as you feel it's dry, add half the curd mixture.
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Keep blending till the flour mixture and curd mixture is used up completely.
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Now spoon the batter in silicon cupcake molds or cupcake tray lined with cupcake liners.
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Bake in a pre-heated over at 180 degree C for 10 - 15 minutes or until slightly brown on the top. Use a toothpick and insert in one of the cakes. If it comes out clean, cakes are ready. Let the cupcakes cool on a wire rack.
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To serve, pour the lemon syrup over the warm cup cakes. Top them with candied lemon and enjoy the yummy lemony treat.
Rashmi Sharma 