Ingredients
For the lemon cake
- 5 free-range eggs
- 300g/11oz caster sugar
- 140ml/5fl oz double cream
- 3 lemons, zest only
- 1½ tbsp dark rum
- 1 pinch salt
- 80g/3oz unsalted butter, melted
- 240g/8½oz plain flour
- ½ tsp baking powder
For the apricot jam glaze
- 3 tbsp apricot jam, warmed in a small saucepan
For the lemon glaze
- 1 lemon, zest and juice
- 150g/5oz icing sugar
Method
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Preheat the oven to 180C/350F/Gas 4. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.
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In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
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Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.
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Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.
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Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on.
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Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.
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For the lemon glaze, mix together the lemon juice, zest and icing sugar.
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Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup.
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Brush the lemon glaze all over the cake and leave for a few minutes to set.
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Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent.
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Remove the cake from the oven and leave to cool to room temperature before serving.