To make the Simple Syrup & Candied Lemon Slices

1. Place the water and sugar in a small sauce pot over high heat. Using a rubber spatula or wooden spoon, stir to combine. When the mixture starts to bubble on the sides of the pan, carefully add in the lemon slices and submerge them all.
2. Continue to simmer the mixture and bring it up to a boil. Boil for 8 minutes – watch it so it doesn’t boil over.
3. Carefully flip the lemon slices over and cook for 2-3 more minutes.
4. Turn the heat off. Using a slotted spatula, remove the lemon slices and place them on a wire cooling rack, in a single layer to cool and harden slightly.
5. Return the simple syrup to a simmer and let boil for 5 more minutes. Remove from the heat and let cool.

To make the Lemon Cake

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line two 9 inch round pans with parchment paper on the bottom. Set aside.
3. In a bowl of a stand mixer, beat together the eggs, sugar, oil, milk, vanilla extract, lemon juice, lemon extract and lemon zest, until well incorporated.
4. Add in the flour, baking soda, baking powder and salt to the bowl. Mix together until well combined, but careful not to over mix.
5. Pour into your prepared pans and spread out as evenly as possibly. Place in the oven to bake for 25-30 minutes. Check with a toothpick or cake tester for doneness.
6. Remove from the oven, let cool for 10 minutes. Remove each cake from the pan and peel off the parchment paper. Place on a wire rack to continue to cool for about 20 minutes or more before frosting the cake.

To make the buttercream

1. Place all the ingredients into a bowl of a stand mixer and beat on low to slowly incorporate the ingredients. Begin to increase the speed and beat until it is light in color and fluffy.
2. Turn the mixer off and scrap down the sides of the bowl. Mix again for 20 seconds on high or until fully incorporated.

To frost and decorate the cake

1. Using a large serrated knife, level out the tops of each cake (if desired) – I only did this for the bottom layer and left the top layer slightly peaked.
2. Place the bottom layer cake on a plate, platter or cutting board. Spread about 2-3 tablespoons of the lemon simple syrup over the top of the cake. It’s helpful to use the under-side of a spoon or pastry brush to spread it out.
3. Using about 1/3 of the frosting, smooth it out so the entire top of the bottom layer is covered in a thin layer of frosting.
4. Place the top cake on top. Repeat the simply syrup and frosting steps – using all of the remaining frosting for the top.
5. Arrange the candied lemon slices on top of the cake.
6. Serve and enjoy!