Candied Lemon Pound Cake

• 1 ⅓ cups all-purpose flour
• ⅓ cup almond flour
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 8 tablespoons unsalted butter, softened
• 2 tablespoons lemon olive oil 
• 1 cup granulated sugar, divided
• 1 tablespoon lemon zest
• 2 eggs
• 1 egg yolk
• ⅓ cup chopped candied lemon peel, plus extra for garnish
• ¼ cup water
• 4 - 5 tablespoon lemon juice, divided
• 2 cups powdered sugar, sifted

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

• 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