Lemon cake - Raymond Blanc OBE
A delicious zesty, easy-to-make lemon cake recipe
Ingredients
- butter, to grease the tin
- 5 organic/free-range medium eggs
- 300g caster sugar
- 140ml double cream
- finely grated zest of 3 lemons
- 25ml dark rum
- 1 pinch sea salt
- 80g unsalted butter, melted
- 240g plain flour
- ½ tsp baking powder
- 50g apricot jam, warmed
- finely grated zest of 1 lemon, plus 3 tbsp juice
- 150g icing sugar
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