Ingredients
- 2 tablespoons lemon olive oil
Directions
- 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.
- 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. Then add the olive oil and stir well. 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 centre 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
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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.
*original recipe
