This moist, buttery pound cake has a triple threat of lemon: Chopped candied peel speckles the interior, and thin strips dance along the top, over a sheen of puckery lemon icing. The recipe comes from Nathaniel Reid Bakery in St. Louis.

Source: Midwest Living
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Ingredients

Lemon Pound Cake

Directions

Lemon Pound Cake
  • For cake: Preheat oven to 325°. Butter and flour an 8x4x2-inch loaf pan; set aside. In a medium bowl, combine all-purpose flour, almond flour, baking powder and salt.

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  • In a large bowl, beat butter on medium speed 30 seconds. Add 3/4 cup granulated sugar and the lemon zest. Beat until light and fluffy. Add eggs and egg yolk, one at a time, beating well after each addition, scraping sides of bowl occasionally. Gently fold flour mixture into batter. Fold in 1/3 cup chopped candied lemon peel. Spread batter in prepared pan.

  • Bake until golden brown and a wooden toothpick inserted in center comes out clean, about 1 hour. Cool in pan on a wire rack 10 minutes. Remove from pan.

  • For lemon syrup: In a small saucepan, combine 1/4 cup granulated sugar, the water, 2 tablespoons lemon juice and the rum (if using). Bring to a boil, stirring to dissolve sugar. Generously (and repeatedly) brush warm cake on all sides with the syrup. You will use a lot of the syrup, but not quite all. Cool completely on wire rack.

  • For glaze: In a small bowl, whisk together powdered sugar and 2 to 3 tablespoons lemon juice until smooth. Place cake and rack over a sheet of wax paper. Pour glaze over cooled cake, nudging it over the sides with the back of a spoon to fully coat. Transfer to a serving plate. Let glaze dry 2 hours at room temperature. Decorate cake with candied peel.

*Candied Lemon Peel

You can order candied lemon peel online or sometimes find it in the baking aisle. You can also chop up Trader Joe's candied lemon slices (and use the pretty whole or half slices as a garnish on top of the cake). Or make your own! Here's how: Use a paring knife to score the skin of 2 large lemons lengthwise, into quarters, cutting to the surface of the fruit. Remove the quartered peel. With a spoon, scrape away the bitter white pith. Cut peel into strips. In a covered 2-quart saucepan, combine 1 1/3 cups sugar and 1/3 cup water. Bring to a boil over medium heat. Add lemon peel strips. Return to a boil, stirring constantly to dissolve sugar. Reduce heat to medium-low and cook, uncovered, stirring occasionally until peel is almost translucent, about 15 minutes. (Mixture should boil at a moderate, steady rate over entire surface.) Using a slotted spoon, transfer peel to a wire rack set over parchment or wax paper. When peel is cool enough to handle but still warm and slightly sticky, toss it in additional sugar to coat. Let dry on a wire rack for 1 to 2 hours more, then store, tightly covered, in a cool, dry place for up to 1 week (or freeze up to 6 months).

Nutrition Facts

406 calories; 16 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 71 mg cholesterol; 76 mg sodium. 39 mg potassium; 65 g carbohydrates; 1 g fiber; 49 g sugar; 4 g protein; 1 g trans fatty acid; 443 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 37 mcg folate; 0 mcg vitamin b12; 34 mg calcium; 1 mg iron;

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