One of my favorite cakes is lemon pound cake. With a simple and not to sweet frosting, this cake is great with coffee, tea and pretty much any occasion. To make it extra special, add some candied lemon peel to the mix. This is easy to make by boiling the peel in fresh water twice and then in simple sugar (sugar and water). Most candied lemon peel recipes call for it to be dunked in sugar after this but when you are going to add it to baked goods, its best to leave it soft so simply drain it after boiling in simple sugar and cut into chunks to add to your favorite lemon cake recipe.
You can also garnish the cake with strips of candied lemon for extra eye appeal and flavor. Extra candied peel can be refrigerated or frozen for use later.