Cake Recipes: Weekend by Recipe Cottage

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	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 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.