Apricot Sheet‑Pan Cake

Ingredients

• 250 g butter, softened
• 175 g sugar
• 1 pinch salt
• 5 eggs
• 1 tsp grated lemon zest
• 375 g flour
• 1 packet baking powder
• 5 tbsp milk
• 1 large can apricots (drained weight 800 g)
• powdered sugar for dusting

Instructions

1. 1.

   Beat the softened butter, sugar and salt in a mixing bowl until fluffy. Gradually add the eggs, then stir in the lemon zest.

2. 2.

   Whisk together flour and baking powder, then fold into the batter alternately with milk. Spread the dough evenly on a greased sheet pan.

3. 3.

   Drain the apricots and arrange them cut‑side down on the dough, pressing lightly. Reserve the apricot juice for later.

4. 4.

   Bake the cake in a preheated oven at 180 °C (mid‑rack) for about 45 minutes.

5. 5.

   Let the cake cool slightly, dust with powdered sugar, then drizzle a little of the reserved apricot juice over each fruit. Allow to cool completely.