The perfect addition to your wedding dessert bar or as a centerpiece for a bridal shower, birthday party or any event that calls for a delicious, summery dessert! 

Candied Lemon Slices:

  • 2                    lemons
  • 1 cup             granulated sugar


  • 3                    whole large eggs, at room temperature
  • 2                    large egg yolks
  • 3/4 cup         granulated sugar, divided
  •                       finely grated zest from 2 lemons
  • 3                    large egg whites
  • 1 cup     cake and pastry flour
  •    icing sugar, for dusting

Swiss Buttercream:

  • 5     large egg whites
  • 1 1/4 cups   granulated sugar
  • 1 1/2 cups   unsalted butter, at room     temperature and cut into     pieces
  • 2 Tbsp     fresh lemon juice
  • 2 tsp     vanilla extract
  • 1 tsp     lemon extract or finely       grated zest from 1 lemon
  •     yellow food colour       (optional)

Candied Lemon Slices 

Thinly slice lemons and remove seeds. Bring sugar and 1 cup water to a simmer on medium heat, stirring until sugar has dissolved. Drop in lemon slices and reduce heat. Gently simmer for 4 minutes, then remove pan from heat and let lemons cool to room temperature and turn into a syrup. Preheat oven to 150°F on the Air Sous Vide setting. Drain candied lemon slices and reserve syrup (chill until ready to use). Arrange lemon slices on parchment-lined baking tray. Dry lemon slices in oven for about 9 minutes – they should peel away from the paper easily. Cool lemon slices and pack in an airtight container. 


Preheat the oven to 375°F on the ProBake Convection® setting. Line 12-x-16-inch baking pan with parchment paper. 

Whip egg whites starting on low speed until foamy, and then increasing to high, adding 6 Tbsp of the sugar gradually. Continue to whip until whites hold a medium peak when the beaters are lifted. Set aside. 

In a separate bowl, whisk whole eggs, eggs yolk, remaining 6 Tbsp of sugar, lemon zest and vanilla in a metal bowl placed over a pot of gently simmering water until it is just warmer than body temperature. Remove bowl from heat and whip eggs on high speed until they have doubled in volume (about 4 minutes.) 

Sift flour over whipped whole egg mixture and fold in using a whisk, then fold in the whipped whites in two additions. Spread this on the prepared pan, being sure that the batter is level and even. Bake for about 12 minutes, until it springs back when gently pressed. 

Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll up the warm cake and the tea towel from a short side and let it cool to room temperature. 

Swiss Buttercream

 Place egg whites and sugar in a metal bowl and set it over a saucepan filled with 2 inches of gently simmering water. Whisk constantly (but not vigorously) until the mixture reaches 140°F (60°C) on a candy thermometer (about 5 minutes.) 

Whip on high speed until the meringue has cooled to room temperature (it will hold a stiff peak by then). With the mixer running on high speed, add butter a few pieces at a time. At first the meringue will hold its volume, then the buttercream will deflate a little and become very creamy yet fluffy looking. Add lemon juice, vanilla, extract (or zest) and food coloring. 


To assemble the cake, unroll and remove the tea towel. Cut cake lengthwise into three equal strips and brush each lightly with the reserved lemon syrup. Spread an even but not-too-thick layer of lemon buttercream on each strip of cake. Roll up one layer from a short side into a spiral and place this upright onto a cake plate or platter. Wrap the second strip of cake around the first, making sure to have the short ends meet, to create a continuous spiral. Repeat with the third strip of cake. Cover the top and sides of the cake with frosting. Add any piping detail you wish. Press the candied lemon slices onto the sides and top of the cake and chill for at least 2 hours. To serve, let the cake sit at room temperature for 30 minutes before slicing. 

The cake can be assembled a full day ahead of serving. Any leftover cake can be chilled with the cut portion covered for up to 2 days, or can be frozen for up to 3 months. 


The LG Induction Slide-in Range with Air Fry and Air Sous Vide that Anna Olson used to create this recipe features an induction cooktop that offers speed-heating, precision and responsiveness for super-fast water boils and scorch-free simmering. 

The oven also includes three distinct cooking modes: Air Fry, Air Sous Vide and ProBake Convection® technology. Air Fry gives you perfectly crispy dishes without the guilt while Air Sous Vide delivers an even cook with careful low temperature control. 

For more delicious recipes from LG partner, Chef Anna Olson,

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