Ingredients

• 5 free-range eggs
• 300g/11oz caster sugar
• 140ml/5fl oz double cream
• 3 lemons
• zest only
• 1½ tbsp dark rum
• 1 pinch salt
• 80g/3oz unsalted butter
• melted
• 240g/8½oz plain flour
• ½ tsp baking powder
• 3 tbsp apricot jam
• warmed in a small saucepan
• 1 lemon
• zest and juice
• 150g/5oz icing sugar

Directions

• Preheat the oven to 180C/350F/Gas 4. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.
• In a large mixing bowl
• whisk together the eggs
• sugar
• cream
• lemon zest
• rum
• salt and butter.
• Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.
• Pour the batter into the prepared tin and bake in the oven for 50-60 minutes
• turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.
• Remove the cake from the tin
• turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on.
• Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.
• For the lemon glaze
• mix together the lemon juice
• zest and icing sugar.
• Heat the mixture in a small pan
• or in the microwave
• until the sugar has dissolved and you have a syrup.
• Brush the lemon glaze all over the cake and leave for a few minutes to set.
• Place the glazed cake in the oven on a baking tray
• turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent.
• Remove the cake from the oven and leave to cool to room temperature before serving.