In a medium saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low, and add lemon slices. Cook just until lemon slices become translucent. Remove pan from heat, and let lemon slices cool completely in syrup.
Just before using, remove lemon slices from syrup, reserving slices and syrup.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-blueberry-cornmeal-cake/