1 1/2 c Unsalted butter; melted,
-cooled
Butter; for greasing pans
2 2/3 c Sifted flour; plus more
6 lg Eggs; room temperature
1 1/4 c Granulated sugar
1 ts Pure vanilla extract
Grated zest of 1 lemon
1 tb Fresh lemon juice
1 c Apricot jam
1/4 c Cognac or fresh orange juice
1 c Confectioners’ sugar
Heat the oven to 350 degrees. Butter and flour two 3- by 10-inch loaf pans.
Set aside. In the bowl of an electric mixer fitted with the paddle
attachment, beat eggs and granulated sugar until mixture holds a
ribbon-like trail on the surface when you raise the whisk, 3 to 5 minutes.
Add vanilla and lemon zest; beat to combine. Sift a third of the flour over
the batter; gently fold in with a rubber spatula. Add remaining flour in
two more batches. Fold in melted butter. Divide batter evenly between pans.
Place pans on a baking sheet; transfer to oven. Bake until cakes pull away
from sides of pans, 50 to 55 minutes. Transfer pans to wire rack set over a
baking sheet, let cool 5 minutes. Invert pans, releasing cakes. Trim tops
of cakes level with a serrated knife. Place cakes top-sides-down on rack.
Combine apricot jam and cognac in a small saucepan. Set over medium-low
heat; cook 3 minutes. Set a fine sieve over a small bowl. Using a rubber
spatula, press on solids, passing glaze through sieve. Brush tops and sides
of cakes with apricot glaze. Let glaze set. In a small bowl, whisk together
confectioners’ sugar, 1 tablespoon water, and the lemon juice. Pour second
glaze over cakes, letting it run down the sides. Let set; serve. Makes 2
cakes.
Yields
1 servings
