Preheat oven to 325 F.  Prepare an 8 x 4 x 2-inch loaf pan with baking spray and line with parchment paper, set aside.

In a medium bowl, combine all-purpose flour, almond flour, baking powder and salt.

In the bowl of a stand mixer fitted with a paddle attachment cream butter on medium speed for 30 seconds. Add 3/4 cup sugar and the lemon zest. Beat until light and fluffy.

Add eggs and egg yolk, one at a time, beating well after each addition, scraping sides of the bowl occasionally. Gently fold the dry ingredients into batter. Fold in 1/3 cup chopped candied lemon peel. Spread cake batter into the prepared pan.

Bake until golden brown and a wooden tooth pick or a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan on a wire rack 10 minutes. The remove from pan and let the lemon cake cool completely.

Lemon syrup

In a small saucepan, combine 1/4 cup granulated sugar, the water, 2 tablespoons lemon juice.  Bring the mixture to a boil, stirring to dissolve sugar. Generously brush the warm cake on all sides with the syrup. You will use a lot of the syrup, but not quite all. Cool the cake completely on wire rack.

Lemon Glaze

In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of fresh lemon juice until smooth. Place cake or a cooling rack over a sheet of waxed paper or a Silphat baking liner. Pour the glaze over the top of the pound cake and down the sides, use the back of a spoon to move the glaze evenly on the pound cake. Transfer the cake to a serving plate. Let glaze dry 2 hours at room temperature. Decorate cake with candied lemon chunks or candied lemon rind.