Lemon Drizzle Cake

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Grease and flour a 5 x 9 inch loaf pan.
3. 3
   In a large mixing bowl, cream the butter until pale and fluffy with an electric mixer.
4. 4
   Add 2-3 tablespoons of the flour and beat in the eggs, one at a time.
5. 5
   Continue to beat until you have a light, fluffy mixture (if it looks as if its curdling, add another tablespoon of flour).
6. 6
   Add the remaining flour, the baking powder, salt, maple syrup and the lemon zest, and fold in very gently using a metal spoon or spatula.
7. 7
   Lastly add enough of the milk to get a good dropping consistency.
8. 8
   Scrape the mixture into the prepared pan and bake in the oven for about 30 minutes, or until the center springs back to the touch.
9. 9
   Remove from the oven and leave to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.
10. 10
    Place the apricot jam and the lemon juice in a small saucepan, bring to a boil, turn down the heat, and simmer for a minute or so.
11. 11
    Strain if you wish to make a smoother drizzle sauce.
12. 12
    Brush the jam liberally over the top of the loaf.