AuthorKathleen GloverCategoryDessertsDifficultyIntermediateTreat 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!
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.
Ingredients
Directions
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.