Preheat the oven to 335 degrees F. Line two 8-inch pans with parchment paper and spray the pans with cooking spray.

Add the butter and sugar to a large mixing bowl. Mix over medium speed until well combined. Then add the eggs, one at a time, stopping to scrape the sides after each addition.

Gradually add the flour to the mixing bowl and mix until the flour is just combined.

Divide the batter between the two pans and bake for 30-35 minutes until done. Cool the cakes on a wire rack.

While the cakes are baking, prepare the candied lemon. Add the sugar and water to a large nonstick skillet and heat over medium heat until the sugar is dissolved. Then add the lemon in a single layer and cook until the lemon becomes see through, about 8 to 10 minutes. Move the lemon slices to a wire rack and reserve the lemon-sugar syrup.

When the cakes have cooled, remove them from the pan, poke the tops with a toothpick and drizzle over the reserved lemon-sugar syrup.

Mix up the lemon glaze by combining the lemon juice and powdered sugar until the desired consistency. Place one cake on your serving platter. Drizzle with the half of the lemon glaze. Place the other cake on top and pour over the rest of the lemon glaze. Place the candied lemons on the top and serve.