Lemon cakes

butter for greasing the tin
5 eggs
300 g castor sugar
140 ml cream
finely grated zest of 3 lemons
25 ml dark rum
pinch of salt
80 g unsalted butter, melted
240 g flour
1/2 teaspoon baking powder

For the glaze
50 g apricot jam, warmed
finely grated zest of 1 lemon and 3 tablespoons juice
150 g icing sugar

Preheat the oven to 180° C. Lightly grease the loaf tin (26 x 9cm) with butter and line with greaseproof paper. In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter. Sift the flour and baking powder together, then whisk into the egg mixture until smooth.

Spoon the mixture into the loaf tin and gently level the surface. Bake for 50 minutes to 1 hour, turning the tin around halfway through cooking. Test the cake by inserting a small knife or skewer into the middle. If it comes out clean, then the cake is cooked. Turn out onto a wire rack and leave to cool for 10 minutes.

Lightly brush the cake all over with the warm apricot jam. Leave for 5 minutes. Mix the lemon zest and juice with the icing sugar in a small pan and heat until lukewarm and smooth. Brush the lemon glaze evenly over the top and sides of the cake. Leave for a few minutes to set.

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.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Curious to taste these delicious lemon cakes? Like & share the Amsterdam Flavours facebookpage and maybe you will be the lucky winner of two lemon cakes. THE WINNERS ARE: Jan Kleijn, Jaqueline Kalma en Marianne Bitter. Congrats and enjoy! You can send your home adres to: info@amsterdamflavours.com