Lemon Cake

Ingredients

• 70 g butter
• 2 lemons (organic)
• 190 g flour
• 0.5 sachet baking powder
• 4 small eggs
• 250 g sugar
• 1 pinch salt
• 100 g whipping cream
• 0.5 glass apricot jam
• 0.5 lemon (juice)
• 180 g powdered sugar
• 3 tbsp rum

Instructions

1. 1.

   Preheat oven to 180°C. Grease loaf pan and line with parchment paper.

2. 2.

   Melt butter over low heat and let cool. Grate lemon zest, then mix flour and baking powder.

3. 3.

   Beat eggs and sugar with electric hand mixer until creamy. Add lemon zest, salt, and cream; fold in.

4. 4.

   Gradually add dry mixture while stirring, then fold in melted butter. If small lumps remain, continue mixing for another 5 minutes.

5. 5.

   Transfer batter to pan and bake at 180°C for 10 minutes, then reduce temperature to 150°C and bake for an additional 30 minutes. Perform the toothpick test. Remove cake but leave oven on; set cake onto a cooling rack.

6. 6.

   Meanwhile melt jam over low heat. Mix powdered sugar, lemon juice, and rum into glaze. Brush cake with warm apricot jam, spread glaze over top, then return to hot oven for 30 seconds so glaze slightly dries.

7. 7.

   Let cool completely and serve chilled.