Lemon Drizzle Cake

Ingredients:

For cake:

• 5 eggs
• 300g sugar
• 140 ml double cream
• 3 lemons zest
• 1 1/2 tbsp dark rum
• salt
• 80g unsalted butter, melted
• 240g flour
• 3g baking powder

For apricot jam drizzle:

• 3 tbsp apricot jam, warmed in a small saucepan

For lemon glaze:

• 1 lemon zest + juice
• 150g icing sugar

Method:

1. Preheat oven at 180’C. Using a bread tray: 26x9x8cm.
2. Beat eggs and sugar, then add double cream,, lemon zest, rum, salt, butter and mix.
3. Mix baking powder with flour then add on eggs. Mix well.
4. Place in tray and bake 50 min.
5. Leave the cake to cool.
6. Glaze with apricot jam and let to cool.
7. Mix lemon zest, juice & sugar very well and heat a little beat. Must be a white cream, then drizzle the cake. Let to cool.