Preheat oven to 350 degrees. Grease and flour a mini Garland Bundt pan. Cream together butter and sugar in a large bowl. Add eggs, vanilla, lemon juice, and lemon zest. In a separate medium bowl combine flour, baking soda and salt. Add half of dry ingredients to butter mixture. Add sour cream to butter mixture. Add remaining flour mixture, then buttermilk. Beat for one minute. Pour into prepared pans.
Bake for 20-25 minutes, or until toothpicks inserted into centers come out clean. Cool for ten minutes in pan and invert to racks to cool completely.
While baking, prepare candied lemon zest and glaze. Using a vegetable peeler, peel long strips of zest from lemon. Set aside briefly. Cut lemon in half. Squeeze lemon juice into ½ cup measure. Add enough water to equal ½ cup. Bring water and 1//3 cup sugar to boil in a small saucepan over medium heat. When sugar is no longer grainy, stir in lemon peels and cook for one minute. Remove from heat. Transfer lemon peels to a paper towel. When peels are dry, roll them in remaining ¼ cup sugar; slice into thin strips and roll in sugar again. Drizzle lemon glaze in saucepan generously over tops of cakes. Dust cakes with powdered sugar. To serve, garnish each cake with a dollop of whipped cream in the center. Sprinkle with lemon zest strips and crushed lemon candies. Serve immediately.
Wrap these cakes to give as gifts or serve with sweetened whipped cream.
Powdered sugar for dusting
Sweetened whipped cream
Crushed lemon candies