This weekend we're welcoming back the show that has the monopoly on lurid violence, epic battles, and wholly unnecessary nudity: Game of Thrones. George R.R. Martin's ability to describe the crunching of a skull is rivaled only by his ability to describe the crunching of a pastry, so it's only fitting that this sexy saga is home to some serious food porn. And revenge porn. And porn porn. I'm a main character in this show, so my life is decidedly in danger this week.



  • 8 1/2 ounces all purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tspn salt

  • 1/2 cup butter

  • 1 cup sugar

  • 3 large eggs

  • 2 lemons, juiced and zested

  • 1 cup buttermilk

  • 1 cup sugar

  • 1/2 cup water

  • 2 Lemons, sliced 1/8” thick, seeded

  • 1 cup fresh lemon juice

  • 1/2 cup sugar

  • 3 large eggs

  • 6 Tbsp butter, cut into pieces


Makes 9 servings

  1. Preheat oven to 350°F.  In a medium bowl, whisk together flour, baking powder, baking soda, and salt.  In the bowl of a stand mixer, cream together butter and sugar.  Adding one at a time, beat in the eggs on medium-low speed, increasing to medium and beating for 1 minute after all have been added.  Add dry ingredients and stir together with mixer on low, followed by lemon juice, zest, and buttermilk.  Beat all ingredients together for about 3 minutes, until light and fluffy.

  2. Pour batter into a greased/floured/parchment-lined 9x13” casserole, and bake for 25-30 minutes, or until a tester comes out clean.  Allow to cool for 30 minutes before inverting onto a wire rack and removing the parchment paper, allowing to cool for another 30 minutes.

  3. While cake bakes, prepare candied lemons: combine 1 cup of sugar with 1/2 cup water, and bring to a simmer.  Add lemon slices and cook for 15 minutes, or until soft and translucent - allow to cool on a parchment-lined baking sheet.

  4. In a wide saucepan, whisk together lemon juice, sugar, and eggs over medium-low heat.  Once combined, add butter, and continue to heat until butter is melted.  Whisk constantly until a thick pudding-like curd forms.  Chill for an hour before using.

  5. Using a biscuit cutter, cut 9 individual cakes from the whole cake.  Top each with a dollop of lemon curd, and top that with a slice of candied lemon.  Serve with whipped cream if desired.