Candied Lemon Pound Cake
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.
*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).