Lemon drizzle: iced

I watched Raymond Blanc's Kitchen Secrets and he did this lovely thing with Lemon Drizzle loaf: brushed it with apricot glaze and water icing once cooked and cooled.

So we have a delicious light light 3 egg sponge with zest of three lemons, baked in the oven at 180C for about 50 minutes. Then make sugar and lemon juice glaze, and pour it over the cake whilst hot. Allow to cool. Make apricot glaze (heat apricot jam, let down with a little water. Strain, ready to use). Brush cake with apricot. Make water icing - add a little lemon juice to icing sugar. Brush cake with icing - all over.
The apricot glaze keeps the cake very moist and allows the icing to set softly. Its beautiful!!

Lemon drizzle cake

3 eggs, same weight butter, sugar, SR flour. Added lemon zest. Also added baking powder. I can't really work out SR flour, and will probably stick to plain with bicarbonate of soda and baking powder added. You know what's going on then. However, this one worked very nicely - really very light sponge and I added zest of 2 lemons, so it is really zingy.
Once baked, poured over juice of the two lemons, mixed with 85g of caster sugar.
The tartness is fantastic against the soft pillowy, buttery sponge. Very fine.