Ingredients
1 1/2 cups (3 sticks) unsalted butter, melted and cooled, plus more for pans
2 2/3 cups sifted all-purpose flour, plus more for pans
6 large eggs, room temperature
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 cup apricot jam
1/4 cup Cognac, or freshly squeezed orange juice
1 cup confectioners' sugar
Preparation
Heat oven to 350 degrees. Butter and flour two 3-by-10-inch loaf pans. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and granulated sugar until mixture holds a ribbonlike trail on the surface when you raise the whisk, 3 to 5 minutes. Add vanilla and lemon zest; beat to combine.
Sift a third of the flour over the batter; gently fold in with a rubber spatula. Add remaining flour in two more batches. Fold in melted butter. Divide batter evenly between pans. Place pans on a baking sheet; transfer to oven.
Bake until cakes pull away from sides of pans, 50 to 55 minutes. Transfer pans to wire rack set over a baking sheet; let cool 5 minutes. Invert pans, releasing cakes. Trim tops of cakes level with a serrated knife. Place cakes upside down on rack.
Combine apricot jam and cognac in a small saucepan. Set over medium-low heat; cook 3 minutes. Set a fine sieve over a small bowl. Using a rubber spatula, press on solids, passing glaze through sieve. Brush tops and sides of cakes with apricot glaze. Let glaze set.
In a small bowl, whisk together confectioners’ sugar, 1 tablespoon water, and the lemon juice. Pour second glaze over cakes, letting it run down the sides. Let set; serve.
