Prepare Candied Lemon Peel: Combine lemon peel, sugar, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until peel is translucent. Drain and cool on a wire rack.
Brown the Butter: Melt butter in a saucepan over medium heat, cooking until golden brown and fragrant. Let cool slightly.
Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together Almond Flour, Cake Flour, Granulated Sugar, Baking Powder, and Salt.
In a separate bowl, whisk together browned Butter, Egg Yolks, Meyer Lemon Juice, Meyer Lemon Zest, and Vanilla Extract.
Gradually add the Wet Ingredients to the Dry Ingredients, mixing until just combined. Do not overmix.
Stir in the Poppy Seeds and half of the Candied Lemon Peel.
Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
To make the Lemon Glaze, whisk together the Powdered Sugar and Meyer Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
Drizzle the Lemon Glaze over the cooled cake and sprinkle with the remaining Candied Lemon Peel.
Ingredients
8
1 1/2 cups180 gAlmond Flour
1 cup120 gCake Flour
1 1/2 cups300 gGranulated Sugar
1 tsp5 mLBaking Powder
1/4 tsp1.25 mLSalt
3 tbsp45 mLPoppy Seeds
1 cup226 gUnsalted Butter-European style, browned
5N/ALarge Egg Yolks
1/4 cup60 mLMeyer Lemon Juice-freshly squeezed
2 tbsp30 mLMeyer Lemon Zest
1 tsp5 mLVanilla Extract
2N/AMeyer Lemons-peel only, thinly sliced
1 cup200 gGranulated Sugar
1 cup240 mLWater
2 cups240 gPowdered Sugar
4-5 tbsp60-75 mLMeyer Lemon Juice
Equipment
9x5 inch loaf pan
Mixing bowls
Whisk
Electric mixer
Saucepan
Toothpick
Wire rack
Instructions
Prepare Candied Lemon Peel: Combine lemon peel, sugar, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until peel is translucent. Drain and cool on a wire rack.
Brown the Butter: Melt butter in a saucepan over medium heat, cooking until golden brown and fragrant. Let cool slightly.
Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together Almond Flour, Cake Flour, Granulated Sugar, Baking Powder, and Salt.
In a separate bowl, whisk together browned Butter, Egg Yolks, Meyer Lemon Juice, Meyer Lemon Zest, and Vanilla Extract.
Gradually add the Wet Ingredients to the Dry Ingredients, mixing until just combined. Do not overmix.
Stir in the Poppy Seeds and half of the Candied Lemon Peel.
Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
To make the Lemon Glaze, whisk together the Powdered Sugar and Meyer Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
Drizzle the Lemon Glaze over the cooled cake and sprinkle with the remaining Candied Lemon Peel.
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