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.
If substituting regular lemons, decrease peel to 2 tablespoons.
To make Candied Lemon Slices, in a large skillet, combine 3/4 cup sugar and 1/4 cup water; bring to boiling. Add 2 thinly sliced lemons. Simmer, uncovered, for 1 to 2 minutes or until slices are just softened. Transfer to a wire rack to cool.
470 calories; fat 20g; cholesterol 119mg; saturated fat 12g; carbohydrates 68g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 41g; protein 7g; vitamin a 178.3RE; vitamin a 596.2IU; vitamin c 7.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 71.4mcg; vitamin b12 0.3mcg; sodium 397mg; potassium 143mg; calcium 109.3mg; iron 2.2mg.