For Candied Lemon

Boil sliced lemon in water until the pith is translucent and lemon slices are soft. Drain.

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)

For Lemon Syrup

Bring water and sugar up to a boil and switch off the gas once sugar melts. Add lemon juice and keep aside.

For Lemon Cakes

Sift flour, salt, baking powder and baking soda together in a bowl. Keep aside.

Mix together curd, water, vanilla essence, lemon zest, lemon juice and keep aside.

Whisk together butter (at room temperature) and sugar till nicely incorporated.

Add eggs, one at a time and whisk everything together.

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.

Keep blending till the flour mixture and curd mixture is used up completely.

Now spoon the batter in silicon cupcake molds or cupcake tray lined with cupcake liners.

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.

To serve, pour the lemon syrup over the warm cup cakes. Top them with candied lemon and enjoy the yummy lemony treat.