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Apricot and Lemon Loaf Cake

Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Treat yourself to an indulgent saucy Apricot and Lemon Loaf Cake. Enjoy with a steaming cup of Earl Grey and enjoy the fruity flavors of spring!

 5 eggs
 ½ cup heavy cream
 1 ½ cups sugar
 1 ½ tbsp rum
 3 lemons, zested
 6 tbsp butter, melted
 1 ½ cups plain flour
 ½ tsp baking powder
 2 tbsp apricot jam
 1 lemon, juiced and zested
 ½ cup powdered sugar

Preheat the oven to 350°F and grease and line a loaf pan.


In a large bowl, whisk together the eggs, sugar, heavy cream, lemon zest, rum, a pinch of salt and melted butter.


Add in the flour and baking powder and whisk it into the large bowl.


Pour into the loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.


Remove the cake from the oven and let cool for several minutes. Turn the cake onto a cooling rack and let it cool further, about 10-15 minutes.


Warm the apricot jam in the microwave and then brush over the cake, let sit for 5 minutes to absorb.


To make the lemon glaze, whisk together lemon juice, lemon zest, and powdered sugar.


Brush this glaze over the cake and let it absorb before serving.