Midwest Living January/February 2013 Recipes
Contrasting flavors make magic together. This issue includes recipes for delicious sweet and savory entrees and treats—plus cupcake recipes and a veggie soup.
Toasted Fennel-Lemon Cake
This moist beauty begs for a mug of afternoon tea. Fennel seeds add the faintest hint of licorice flavor, just enough to make the cake stand out from the other Bundts in the room. We like the sweeter flavor of Meyer lemons in this cake. Look for them sold in bags at large supermarkets. If you substitute regular lemons, reduce the finely shredded peel to 2 tablespoons.
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