1. Set the oven at 350 degrees. Very lightly oil a 9-inch-by-5-inch loaf pan. Line the pan with parchment paper, pressing it ...

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Leave the oven turned on. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze. For the lemon glaze, mix together the lemon juice, zest and icing ...

Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached ...

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You'll need three lemons and a short list of pantry staples to make this moist, tender pound cake that's equally perfect for breakfast or dessert. The sweet-tart lemon glaze dresses the loaf up ...

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Let the cake cool completely on a wire rack. To make the glaze: Mix together the icing sugar and lemon juice to get a very thick pourable glaze. If it is too thin, add a little more icing sugar.

Cool for 10 minutes before turning out on to a wire rack. Cool completely before slicing. Drizzle the warm cake with a lemon glaze made by heating 4 Tbsp sugar with the juice of 1 lemon.