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lemon cake with apricot glaze

a tasty loaf cake that can be sliced for picnics


5 eggs
300g caster sugar
140g double cream
zest of 3 whole lemons
240g plain flour
2g baking powder
25 ml dark rum (optional)
1 pinch of salt
40g unsalted melted butter
40g grapeseed oil
For glaze
40g apricot jam
2 tablsp lemon juice
165g icing sugar


Step 1

Preheat oven to 180 C i large bowl whisk together eggs, sugar, cream and lemon zest. Separately sieve flour and baking powder and add to the bowl followed by rum and salt, melted butter and oil. Whisk until smooth. Grease loaf tin with softened butter and line with greaseproof paper. Fill tin with mixture 2/3 way up and bake for 50 - 60 minutes turning half way through cooking. To finish brush cake with warm apricot jam. In small saucepan warm lemon juice, zest and icing sugar to form cloudy glaze. Brush this over cake and leave to cool before slicing. Delicious.

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