240g plain flour
2tsp Baking Powder
350g caster sugar
5 eggs
140g double cream
80g melted butter
3 lemons (juice and zest)
Glaze
Apricot jam
Icing sugar
2 lemon rind and juice
Method
Heat oven to 180
Beat all the wet ingredients with the sugar until combined.
Add flour and baking powder, then beat again for 1 minute
Put into lined bread tin.
Cook for 40 minutes
For the glaze, first warm apricot jam and paint over the cooled cakes. Then combine the icing sugar with the lemon juice and rind in a pan over a low heat. Then paint a thin cover over the cooled cake.
