Lemon cake with sugar icing

A cake is prepared with the addition of lemon zest and poured over with icing sugar.

Ingredients

• Butter (softened) - 180 g
• Apricot jam - 125 g
• Flour - 250 g
• Baking powder - 2 tsp
• Salt - 0.25 tsp
• Sugar - 250 g
• Lemon zest - 2 tbsp. l.
• Large eggs - 3 pcs.
• Lemon juice - 90 g
• Powdered sugar - 250 g

Directions

1. Turn on the oven to preheat to 200 degrees. Grease a cake tin (with a hole) with a diameter of 23 cm.
2. In a bowl mix flour, baking powder and salt.
3. In a separate bowl, beat butter with sugar and lemon zest. Gradually add eggs, beating well after each.
4. Continuing to beat at low speed, gradually add flour and 2 tbsp. spoons of lemon juice. Put the dough into the prepared form and place in a preheated oven, bake the lemon cake for 30-40 minutes.
5. Remove the finished cake from the oven, let cool in the mold at room temperature for 15 minutes, and then remove the lemon cake from the mold and transfer to a wire rack, leave to cool completely.
6. Meanwhile, in a small saucepan over low heat, melt the jam and brush over the lemon cake. In a separate bowl, mix the icing sugar with enough lemon juice to make a slightly runny frosting. Drizzle this frosting over the lemon cake.