So this time, after attending Chef Daniel's class where I got to see the live demo and also received some useful tips from the chef himself, I had a go at the recipe again.
The frozen semi-candied lemon peel used in the recipe is specially imported by chef from overseas and not available in retail market. The best alternative would be the candied lemon peel from Shermay's Cooking School.
I think the pound cake turned out much better than the previous attempt. Cake texture was dense but still light (due to meringue folded into the batter); taste with zesty lemony punch yet not overpowering. And the lemon cream cheese glaze is definitely a perfect combination :d~~~
The recipe yielded 3 loaves of pound cake, so I packed 2 for WH and his colleague, who loves it very much too! Hopefully this can pass their 'taste' test :D. If the overall result is good, probably can adapt the recipe for other flavours like orange.