Step 1

Butter and flour a 20cm round cake tin and line the base and sides with baking paper

Step 2

Preheat the oven to 170C fan/gas mark 5

Step 3

Stir together the melted butter, cream, vanilla and lemon juice in a small jug

Step 4

Sift the flour, baking powder and salt into a bowl

Step 5

Put the lemon zest and caster sugar into a large bowl if using a hand-held whisk, or a stand mixer with a whisk attachment. Rub together using your hands to infuse the sugar with the lemon flavour

Step 6

Add the eggs to the lemon-infused sugar and whisk for 4-5 minutes until pale, fluffy and doubled in volume

Step 7

Slowly pour the melted butter and cream mix into the whisked egg mixture. Fold in gently, taking care not to deflate the batter

Step 8

Pour the batter in the prepared tin and tap the tin gently on the worktop to release any air pockets

Step 9

Bake for 40 minutes or until the surface is springy to touch and a skewer comes out clean. Remove the cake from the oven and lower the temperature to 150C fan/gas mark 3½

Step 10

Cool the cake for 10 minutes in the tin, then gently turn it out on to a wire rack set over a baking tray

Step 11

If using the glaze, make it by sieving the jam and thinning it with the hot water, then brush it all over the cake and let it set for another 10 minutes

Step 12

Make the drizzle by mixing the icing sugar, lemon juice and salt to make an icing of pouring consistency

Step 13

Once the apricot glaze is dry to touch, cover the entire cake with the drizzle. Return the cake (still over the baking tray) to the oven for 3 minutes for the drizzle to set

Step 14

After 3 minutes, take the cake out of the oven and let it cool on the rack completely

Step 15

Sprinkle with edible flowers to decorate

Step 16

NOTE: The apricot glaze is optional but I recommend using it, as it helps to lock in the moisture and keep the cake fresh for 3-4 days. Placing the cake back in the oven sets the drizzle to a translucent glaze