Cake with Candied Lemon Peel and Zest

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tablespoon finely grated lemon zest
• 1/2 cup coarsely chopped candied lemon peel
• 1 tablespoon powdered sugar, for dusting (optional)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch cake pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in milk and lemon zest.
6. Add flour mixture to the wet ingredients and stir until just combined.
7. Fold in the chopped candied lemon peel.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the cake for 10 minutes before removing it from the pan. Let it cool completely on a wire rack before dusting with powdered sugar (optional).

Verdict and Serving Suggestions:

This cake with candied lemon peel and zest is perfect for anyone who loves tangy and sweet desserts. The lemon flavor is bright and refreshing, and the candied lemon peel adds a burst of texture and flavor. Serve this cake with whipped cream or a scoop of vanilla ice cream for an extra treat.