120g unsalted soft butter
170g white spelt flour
1 1/2 teaspoons baking powder
Pinch of salt
150g maple syrup
Zest from 1 lemon
1/4 cup of milk
1/4 cup of apricot jam
1-2 tablespoons of lemon juice
Preheat oven to 180C and grease a loaf tin. (Dust the loaf tin with flour after greasing, this will ensure that the loaf comes out cleanly.)
Using an electric beater, cream the butter in a large bowl until it is pale and fluffy. Add 2 tablespoons of flour and beat in the eggs one at a time. Continue to beat until all the eggs are added and the mixture is light and fluffy.
Add the baking powder, salt, lemon zest, maple syrup and remaining flour. Gently fold into the mixture to retain the light fluffy consistency. Mix in the milk.
Pour the loaf batter into the tin and bake for 25-30 mins or until a knife comes out clean. Remove from the oven and rest in the tin for 15 mins, and then turn out onto a wire rack.
While the loaf is cooling, add the apricot jam and lemon juice into a small pot and simmer for 1-2 mins. Allow the glaze to cool slightly and then brush the cake.
The cake will last a few days in the fridge. Enjoy!