Lemon pound cake with candied peel

Ingredients:

• 220g salted butter, room temperature, plus extra for greasing the pan
• 1 3/4 cups all-purpose flour, plus extra for dusting the pan
• 2 lemons
• 3 large eggs + 1 yolk, room temperature
• 1/4 cup + 3-4 tablespoons heavy cream
• 2 and 1/4 teaspoons vanilla extract
• 1 and 1/4 cups organic cane sugar
• 3/4 cup powdered sugar

Preparation:

1. Preheat oven to 350°F (175°C). Butter the bottom and sides of a 22 x 12.5 cm (9 x 5 in) loaf pan, then line with parchment paper, crisscrossing it with two strips, leaving an overhang. Butter the parchment and dust with flour, shaking off any excess.
2. Bake a pound cake:
   
   Grate the zest of 1.5 lemons, then peel the remaining zest into wide strips with a vegetable peeler. Squeeze the juice from both lemons into a small bowl and set aside.
3. In a medium bowl, combine the eggs, egg yolk, 1/4 cup heavy cream, and 2 teaspoons vanilla extract and beat until lightly foamy; set aside. In a large bowl, beat the butter with 1 cup cane sugar with a mixer on medium speed for 1 to 2 minutes. Scrape down the sides of the bowl and beat on medium-high speed until light and fluffy, 6 to 7 minutes, adding the grated lemon zest after 5 minutes.
4. Reduce mixer speed to low and beat in the flour until fully incorporated. Gradually add the egg mixture and mix until smooth. Scrape down the sides of the bowl; increase mixer speed to medium and beat until fluffy, 15-30 seconds.
5. Transfer the batter to the prepared loaf pan and smooth the surface. Bake until golden brown and springs back when gently pressed, 1 hour 10 minutes to 1 hour 20 minutes.
6. Meanwhile, prepare the lemon syrup.:
   
   Bring a small saucepan of water to a boil. Add the lemon zest strips and cook for 1 minute; drain. Repeat twice, adding fresh water each time; drain and transfer the lemon zest to a cutting board. Wipe the pan dry.
7. Thinly slice the lemon zest and return it to the saucepan along with the reserved lemon juice, the remaining 1/4 cup cane sugar, and 1/4 cup water. Bring to a simmer over medium heat, stirring to dissolve the sugar; cook until slightly thickened, 3-5 minutes. Let cool. Strain the syrup through a sieve. Set aside the syrup and candied fruit.
8. Remove the cake from the oven, transfer it to a wire rack, and let it cool in the pan for 10 minutes. Poke 12 holes in the top of the cake and brush with half of the lemon syrup. Let it sit for 5 minutes, then lift the cake out of the pan by pulling on the parchment paper and peel off the paper. Transfer the cake to a wire rack. Poke a few holes in the sides of the cake and brush with the remaining lemon syrup. Let it cool completely.
9. Prepare the glaze:
   
   In a medium bowl, combine the powdered sugar, 3 tablespoons heavy cream, and the remaining 1/4 teaspoon vanilla extract and whisk until thick and smooth; thin with the remaining 1 tablespoon heavy cream if necessary.
10. Drizzle the glaze over the cooled cake and sprinkle with candied fruit. Let it sit for at least 20 minutes.
    
    
    Note
    
    When making pound cake, the quality of the ingredients plays a major role. We recommend using premium butter and, if possible, organic cane sugar. This will give your pound cake a crispier crust.