Remember all of the candied lemon peel I had left over from my lemonade concentrate? I had to do something with it, so I decided to bake cake. Cake is always the answer. I decided to go with a pound cake, because I figured that the crumb would need to be fairly dense in order to support the chewy chunks of peel. And what’s a lemon cake without a lemon syrup to soak it in? And a glaze? Talk about gilding the lily…
The finished cake is incredibly moist and tender, and the syrup and glaze combine for a slightly crackly outer crust that immediately gives way to a melt-in-your-mouth icing, full of lemon flavor. While the cake doesn’t slice neatly– too soft and moist– it’s really delicious, and even better the day after it’s baked. Plus, due to the moisture and the glaze it’ll keep, uncovered at room temperature, for at least three days without drying out. Probably longer, but I didn’t have any left to check after three days!