Lemon Drizzle Cake

• 9 tablespoons unsalted butter, softened
• 1 3/4 cups white spelt flour, sifted
• 2 large free-range eggs
• 1 1/2 teaspoons baking powder
• pinch of salt
• 1/2 cup maple syrup
• grated zest of 1 unwaxed lemon
• 4 tablespoons milk, to glaze
• 5 heaping tablespoons sugar-free apricot jam
• squeeze of lemon juice

1. Preheat the oven to 350F.
2. Grease and flour a 5 x 9 inch loaf pan.
3. In a large mixing bowl, cream the butter until pale and fluffy with an electric mixer.
4. Add 2-3 tablespoons of the flour and beat in the eggs, one at a time.
5. Continue to beat until you have a light, fluffy mixture (if it looks as if its curdling, add another tablespoon of flour).
6. Add the remaining flour, the baking powder, salt, maple syrup and the lemon zest, and fold in very gently using a metal spoon or spatula.
7. Lastly add enough of the milk to get a good dropping consistency.
8. Scrape the mixture into the prepared pan and bake in the oven for about 30 minutes, or until the center springs back to the touch.
9. Remove from the oven and leave to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.
10. Place the apricot jam and the lemon juice in a small saucepan, bring to a boil, turn down the heat, and simmer for a minute or so.
11. Strain if you wish to make a smoother drizzle sauce.
12. Brush the jam liberally over the top of the loaf.

unsalted butter, white spelt flour, eggs, baking powder, salt, maple syrup, lemon, milk, sugar, lemon juice

Taken from www.foodrepublic.com/recipes/lemon-drizzle-cake-recipe/ (may not work)