Method

Heat the oven to 180C

Line the loaf tin with a liner

In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum (optional), salt and butter.

Sift the flour and baking powder into a separate bowl, then whisk it into the egg mixture until you have a smooth batter.

Pour the batter into the prepared tin and bake in the oven for 50-60 minutes. The cake is cooked when a skewer or knife blade comes out clean. Do not turn off the oven.

Remove the cake from the tin, turn onto a cooling rack and peel off the liner, leave to cool for 10 minutes.

Warm the apricot jam until liquid, seive out the pieces of fruit then use the seived jam to glaze the cake all over.

Mix the lemon glaze ingredients in a small pan and heat until the sugar has dissovled, making a syrup.

Brush over the cake, over the apricot glaze to make a sticky lemony icing.

If the icing is not translucent then place in the oven, turn off the heat and leave for a few minutes or leave in its icing look.

Leave to cool before serving.