Lemon Syrup

Directions

1. 1
   Halve vanilla bean lengthwise and scrape seeds into a small saucepan.
2. 2
   Finely grate enough zest from lemon to measure 1/2 teaspoon.
3. 3
   Cut remaining peel from lemon, removing all white pith.
4. 4
   Cut enough sections free from membranes to measure 1/4 cup and cut into 1/4-inch pieces.
5. 5
   Add lemon pieces to pan with sugar, water, and grated zest.
6. 6
   Simmer mixture, stirring, until sugar is dissolved and stir in lemon juice.
7. 7
   Cool syrup to room temperature and serve with cakes.