Rub the zest of one lemon and squeeze out the juice, cut the other two into thin slices.
Put 250 ml of water and 225 g of sugar in a saucepan, bring to the boil briefly at high temperature, reduce the temperature, then add the lemon wedges and simmer for 5 - 7 minutes. Then take out the lemon slices. Preferably with a slotted spoon so that they can drain off a little.
Spread the slices on a parchment-lined baking sheet and allow to dry. There are two methods for doing this: a) at room temperature for at least 20 hours or b) in the oven. The latter takes place in 3 stages. First at 130 degrees circulating air for approx. 15 minutes, then 1 hour at 40 degrees and then leave in it for another 2 hours with the oven switched off and the door closed.
Then put 150 g sugar, eggs and egg yolks in a large bowl and stir with a whisk. Now add the sour cream and stir in. Then add lemon zest, lemon juice and vanilla extract and mix everything together. Then add flour, baking powder and a pinch of salt to the bowl and stir everything again. Finally liquefy the butter, add to the dough and stir in.
Thoroughly grease the 12 hollows of a muffin tin, paper liners are not recommended! Place a dried lemon wedge on the bottom of each well and then pour in batter until the wells are about three-quarters full. Bake the lemon cakes at 190 degrees, fan-assisted 170 degrees, for 20 minutes.
Once baked, leave to cool in the tin for about 20 minutes. Then turn the mold over and fall onto the work surface. The cakes should come off from it relatively easily.
Optionally - and to round off the taste - garnish some or all of the lemon cakes with a little lemon curd or lemon jam.
Have fun with the preparation - and then have a good appetite!
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