Lemon Cake with Apricot Glaze and Lemon Icing

Method

• In a mixing bowl, combine flour, baking powder, ground almonds, and a pinch of salt. Rinse 3 lemons, pat dry, and finely grate the zest. Squeeze all 4 lemons (it will give you about 200 ml / 6.8 fl oz of juice). Beat the butter and 200 g (7.1 oz) confectioners’ sugar with a hand or stand mixer for 8 minutes until very fluffy and creamy. Beat in eggs, one at a time, for 30 seconds each. Add 50 ml (1.7 fl oz) lemon juice, 2/3 of the lemon zest, and rum. Briefly stir in the flour mixture.
• Grease the baking pan thinly with butter and sprinkle with flour. Knock off excess flour. Pour in the batter and bake in the preheated oven at 350 F (175 C) on the second rail from the bottom for 50 minutes.
• In the meantime, sieve the remaining confectioners’ sugar. Bring the remaining lemon juice (approx. 150 ml / 5.1 fl oz) to a boil together with the remaining lemon zest and reduce to 4-5 tablespoons. Combine only enough of it with the remaining 150 g (5.3 oz) confectioners’ sugar to create a thick and creamy icing. In a small saucepan, combine the apricot jam with 2 tablespoons of water and bring it to a boil, then strain through a fine-mesh sieve.
• Let the cake cool in the baking pan for 10 minutes, then remove from the tin. Immediately brush all over with the apricot preserves and allow to dry. Spread the icing on top and let set. Serve in thick slices.