1 pound (4 sticks) unsalted butter, at room temperature, plus more for greasing the pans

1 pound all-purpose flour

1 teaspoon baking powder

1 teaspoon fine sea salt

4 to 8 ounces candied (but not coated in sugar) citron peel, diced

1 pound sugar

8 large eggs, at room temperature

2 teaspoons vanilla extract

1 ½ ounces powdered sugar

1 tablespoon freshly squeezed citron juice

 

Preheat the oven to 325ºF. Butter 2 8 ½×4 ½×3-inch loaf pans and line the bottom of the pans with parchment paper. Sift together the flour, baking powder, and salt. Toss in the citron peel.

 

In a mixer fitted with a paddle attachment, beat together the butter and sugar on high for 5 to 6 minutes, or until very light and fluffy. Beat in the eggs two at a time until thoroughly combined and then beat in the vanilla extract. Add 1/3 of the flour mixture at a time, mixing on low for only a few seconds after each addition until just combined, and stopping the mixer once or twice to scrape down the sides of the bowl. Do not overmix. Divide the batter among the loaf pans. Bake for about an hour and 25 minutes, or until the edges of the cakes start to shrink away from the pans and a toothpick inserted into the center of a cake comes out clean. Let the cakes cool in the pans for about 15 minutes. Transfer to cooling racks and finish cooling completely.

 

Whisk together the powdered sugar and citron juice and drizzle over the cakes.

 

Makes 2 large loaves, each serving 6 to 8. If you have it, add a tablespoon of grated citron zest along with the candied peel. Use Meyer lemons if citron is unavailable.