LEMON DRIZZLE CAKE - YUMMY !!!

Hi all,  hope everyone are doing fine. First of all I thank everyone who visited my space and enquired about my absence.  Since longgggggg..... I mean few weeks I did not post anything because of house move and stuffs.  I really missed everyone and just don't want to miss anymore.  But still I need few weeks to settle down and visit your sweet posts.  I had little time this morning so I wanted to post which was lying in my draft for so loooong.  

Coming to the recipe part, This is wonderful buttery cake with zesty touch in it.  If you are plain cake lover and love the flavors of lemon then go ahead and make this ..I am sure you will like it. 

LEMON DRIZZLE CAKE

Ingredients :

All Purpose Flour - 250 gms
Eggs - 6
Sugar - 270 gms
Butter - 250 gms
Heavy cream - 80 gms
Lemon zest - 1 tbsp
Baking powder - 1 tsp

For Lemon drizzle :

Apricot jam - 150 gms
Lemon juice - 3 tbsp (If you do not want too lemony reduce to 2 tbsp)
Icing sugar - 125 gms

  Method :

1. Grease the baking pan well with cold butter.
2. Then dust  all sides with flour.
3. Remove the extra flour and put the prepared baking pan into the fridge.
4.Sift the flour and baking powder twice. 
5. Beat the eggs together with the sugar in a large metal bowl.
6. Put the bowl on heat or double boiler (keep beating) until the mixture’s temperature is just
below body temperature.
7. The temperature helps completely dissolving the sugar and will result in a better consistency.
8. Take away from the heat and keep beating for several minutes.
9. The consistency and color will change.
10. At first, there will be many large bubbles in the mixture that will become less in number and size the more you keep beating.
11. You will also notice that the volume of the mixture increases significantly. So, use a bowl that is large enough, or otherwise.
12. In a separate bowl, whip the soft butter. When the butter turned creamy and light, add the grated lemon zests, then the heavy cream (room temperature).
13. Mix very well.
14. Add the foamy egg mixture to the whipped butter little by little.
15. Then, mix well.
16. Fold in the sifted dry ingredients and stir gently.
17. Take the prepared baking pan out from the fridge.
18. Pour the batter into the baking pan and even with a dough scraper or palette knife.
19. Bake for 50-60 minutes in your preheated oven at 350 degree f.
20. After baking, let the cake cool down (in the baking pan).
21. After cooling, invert the cake onto a cake rack.
22. Turn the cake upside down and cut off any “bumps” on the top with a large knife.
23. The browner side will be the bottom of the cake.
24. Therefore, turn the cake upside down again before you start with the icing…

Icing :

1. In a small sauce pan, boil the apricot jam together with the lemon juice and reduce the liquid for a while. Keep stirring to prevent the jam from burning and sticking to the bottom.
2. To test if the apricot jam has the right consistency, drop a little hot jam onto a plate.
3. Let it cool down for a moment. If the jam becomes solid (kind of) and does not stick to your finger, then it’s ready for coating the cake.
4. Use a brush and coat the top and sides of the lemon cake with the hot apricot jam.
5.To make lemon icing, add the lemon juice little by little to the sifted icing sugar until you get the
desired consistency.
6. Using a brush, carefully coat the cake with lemon icing.