Lemon Cake

For this months Clandestine Cake Club meeting I didn't have much time to experiment and play about and create a new cake but I also didn't want to turn up without one, so having bought Raymond Blanc's new book I decided to make his tasty looking lemon cake...







Lemon Cake
Ingredients
5 Eggs
300g Caster Sugar
140ml Double Cream
Zest of 3 lemons
Pinch of salt
25ml dark rum
80g butter, melted
240g plain flour
1/2 tsp baking powder

For the glaze
50g apricot jam
Zest of 1 lemon
3 Tbsp lemon juice
150g icing sugar

Method
Line and grease a loaf tin and preheat oven to 180C
In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter.

Sift in the flour and baking powder then whisk into the egg mixture until smooth.

Spoon or pour the mixture into the loaf tin and gently level the surface.

Bake for 50 mins -1 hour, test to see if it is cooked by inserting a skewer or a knife into the centre, if its clean when removed its done.
Remove from tin immediately and cool for 10 mins on a wire rack.

Warm the jam slightly and brush all over the cake, leave for 5 minutes
Mix lemon zest, icing sugar and juice into a pan and gently heat to 35C until smooth.

Brush evenly over the cake and leave for a couple of minutes to set.
Place the cake on a baking tray and place back in the oven, switch the oven off, and leave the cake for 3-5 minutes, this makes the glaze translucent.
Allow to cool and serve.

Enjoy.