Lemon drizzle cake
Details
- Servings: 12
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: desserts
Cuisine
- american
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
Instructions
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