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Print this Recipe    Weekend

Weekend Cake
Yield: 2 cakes

1 1/2 c (3 sticks) unsalted butter, melted and cooled
2 2/3 c sifted flour
6 lg eggs, room temperature
1 1/4 c granulated sugar
1 ts pure vanilla extract
grated zest of 1 lemon
1 tb freshly squeezed lemon juice
1 c apricot jam
1/4 c cognac or freshly squeezed 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 ribbonlike
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

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.


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