Candied-Fennel-Topped Lemon Cake
INGREDIENTS
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1 small fennel bulb
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3/4 cup sugar
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3/4 cup water
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3 (3-inch) strips lemon zest, thinly sliced
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1 teaspoon fennel seeds
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 stick unsalted butter, softened
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3/4 cup sugar
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2 large eggs
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1 1/2 teaspoons grated lemon zest
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3/4 cup well-shaken buttermilk
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Accompaniment: lightly sweetened whipped cream
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