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1
For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.
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2
Add the lemon slices and simmer until tender, 5 to 8 minutes.
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3
Transfer to a wire rack to drain.
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4
Let cool to room temperature, about 15 minutes.
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5
Finely chop the candied lemon slices.
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6
Set aside.
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7
For the cake: Preheat the oven to 350 degrees F. Lightly spray a nonstick Bundt pan with vegetable spray.
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8
In a stand mixer fitted with a paddle attachment or using a hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes.
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9
Mix in the eggs, one at a time, scraping down the sides of the bowl as needed.
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10
On low speed, slowly add the buttermilk and the vanilla.
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11
Stop the mixer, add the lemon zest and juice, and mix to incorporate.
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12
With the mixer on low, add the flour, one cup at a time, until combined.
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13
Finally, add the baking powder, baking soda and salt.
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14
Raise to medium speed and mix for 1 minute, until the batter is fluffy and smooth.
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15
Mix in the chopped candied lemons.
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16
With a spatula or wooden spoon, transfer the batter to the prepared Bundt pan and smooth out the top.
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17
Set the pan on the middle rack of the oven and bake until golden and a cake tester comes out clean, about 50 minutes.
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18
Let the cake cool on a wire rack for 30 minutes before turning it out onto a plate.
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19
For the glaze: Place the chocolate chips in a medium bowl.
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20
Bring the cream to a simmer in a small saucepan over medium-high heat.
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21
Once bubbles have formed around the edges of the cream, pour it over the chocolate.
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22
Whisk the cream and chocolate together until smooth.
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23
Pour the glaze over the Bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake.
