For a cake:
- 5 eggs – preferably organic
- 240g White plain flour
- 200g caster sugar
- 140ml cream – double or single
- zest of 3 unwaxed lemons
- 1,5 tbsp dark rum – good brandy would suffice as well
- pinch of salt
- 80g unsalted butter – melted
- 0,5 tsp baking powder
For the apricot glaze:
- 3 tbsp apricot jam
For the lemon glaze:
- zest and juce of 1 lemon
- 150g icing sugar
Preheat the oven to 180C
Prepare a loaf tin (26cmx9cmx8cm/10in/3,5inx3in), lightly butter and line it with greaseproof paper.
In a large bowl, whisk together: eggs, sugar, cream lemon zest, alcohol, melted butter and salt. You can use a hand mixer.
Sift the flour and baking powder into a separate bowl. Add dry ingredients to the wet mixture and whisk well until you have a smooth batter. Do not overwork the mixture or the cake will turn heavy.
Pour the batter in to the prepared tin and bake for approx 50-60 minutes. Turn the cake in the oven after 30 min to help even baking. Cake is ready when the skewer inserted in to the middle of the cake comes out clean.
Now, carefully remove cake from the tin, remove the greaseproof paper and rest on the cooling rack for about 10 minutes.
In the meantime, put the apricot jam into a small pan and warm gently.
Brush the still warm cake with the apricot glaze and leave to cool for further 5 – 10 minutes.
Make a lemon glaze:
You can either mix lemon juice, lemon zest and sugar until you’ll have nice smooth glaze or warm all ingredients in a small pan until sugar has dissolved and you have a syrup. I didn’t heat up the mixture and the glaze was fine.
Brush the lemon glaze all over the cake and leave for a few minutes to set. Move the cake onto the baking tray and put back into the switched off oven and leave it for 5 minutes to dry the glaze. Glaze should turn translucent.
If you have some of the glaze left, repeat the process.
Remove the cake from the oven, let it cool on the cooling rack.
Recipe source – slightly modified: