Lemon Cake

Perfect for afternoon tea.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/Gas 4. Lightly grease a 26x9cm loaf tin and line with greaseproof paper.

Step 2

In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter.

Step 3

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

Step 4

Spoon the mixture into the loaf tin and gently level the surface. Bake for 50 minutes to 1 hour, turning the tin around half way through cooking. To test the cake, insert a knife into the middle - if it comes out clean the cake is cooked. Turn out onto a wire rack and leave to cool for 10 minutes. Do not turn oven off.

Step 5

Lightly brush the cake with the warmed marmalade. Leave for 5 minutes.

Step 6

Mix the lemon zest and juice with the icing sugar in a small pan and warm over a low heat until 35°C and it is smooth.

Step 7

Brush the glaze evenly over the top and sides of the cake and leave for a few minutes to set.

Step 8

Place the cake on a baking tray in the oven, turn off the heat and leave for 3-5 minutes to dry the glaze - it will become translucent. Allow to cool before slicing.