Directions:

LEMON, VANILLA, & CANDIED LEMON POUNDCAKE

• 1. In a saucepot, heat cream with vanilla bean and allow to infuse for 30 minutes. Cool completely and strain.
• 2. In a stand mixer, combine butter and sugar and mix well. Add eggs, infused cream, and lemon and mix well. Add flour, baking soda, and salt and mix, being sure not to over mix. Fold in candied lemons.
• 3. Bake at 300°F until set, timing will vary depending on size of molds, but roughly 1 hour. Immediately transfer to the freezer to stop cooking process and retain moisture.

CANDIED LEMON PASTE

• 1. Blend candied lemon and vanilla paste together in food processor until paste forms.

WATER GLAZE

• 1. In a saucepot, combine water, granulated sugar, and glucose together and bring to a boil. Pour over icing sugar and whisk well.
• 2. Use immediately to glaze frozen cakes using a brush or spray gun. Return to a 355°F oven for 2-3 minutes to dry out glaze. Cool completely.

VANILLA WHITE CHOCOLATE GLAZE

• 1. In a saucepot, melt the white chocolate, grapeseed oil, vanilla beans, and Fusion Vanilla together and bring up to 113°F.
• 2. Cool to 80.6°F by stirring continuously.
• 3. Bring temperature up to 84.2°F before using.

ASSEMBLY

• 1. Pipe lemon paste on top of cold cake using a large piping tip and freeze.
• 2. Dip the top of the frozen cake into the white chocolate vanilla glaze.
• 3. Can be held for 2 weeks refrigerated or 1 week at room temperature.