- For the cake
- 70 grams butter
- 2 lemons (organic)
- 190 grams Pastry flour
- ½ packet Baking powder
- 4 small eggs
- 250 grams sugar
- 1 pinch salt
- 100 grams Whipped cream
- ½ jar Apricot jam
For the cake: Butter loaf pan and line with parchment paper.
Melt butter on low heat and cool slightly. Grate lemon zest. Combine flour with baking powder.
Whisk eggs with sugar until creamy with an electric hand mixer. Add lemon zest, salt and cream, mix well.
Add flour mixture, whisking, and then gradually stir in melted butter. Mix batter until smooth.
Pour batter into the loaf pan and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes. Reduce oven temperature to 150°C (approximately 300°F) and bake for 30 minutes more (insereted toothpick should come out clean). Remove cake from the oven and invert onto a wire rack.
Melt jam on low heat.
For the galze: Mix powdered sugar, lemon juice and rum into a glaze. Brush cake with apricot jam and spread glaze all over. Return to the oven and let dry for about 30 seconds.
Cool cake completely and serve.