Lemon loaf cake recipe
"Easy, but impressive - Raymond Blanc's lemon cake has been served at his restaurant for the past 30 years. The secret is a little rum and a little cream...."
INGREDIENTS
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5 free-range eggs
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300g/11oz caster sugar
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140ml/5fl oz double cream
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3 lemons, zest only
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1½ tbsp dark rum
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1 pinch salt
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80g/3oz unsalted butter, melted
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240g/8½oz plain flour
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½ tsp baking powder
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3 tbsp apricot jam, warmed in a small saucepan
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1 lemon, zest and juice
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150g/5oz icing sugar
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