Lemon-fennel-butter cake
Cakes
The original plan was to make a zucchini-lemon bread, but the zucchinis made their way into the roasted chicken plan (pan?) instead. Eying the wild fennel outside, knowing I still had lemons in the basket on the counter, and still wanting a light, summery, and slightly sweet snack the pairing seemed ideal. This cake is light and ever so slightly salty; I used salt and salted butter, you may choose to use unsalted butter for a sweeter palate. It makes for an easy and sophisticated dessert and as I ate my slice after dinner, imagined it slathered in rhubarb jam for breakfast the next morning.
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