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Ingredients

Makes 2 cakes

• 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

Description

This Rich, Double-glazed Pound Cake Is Made In The Classic French Style. In Fact, The Recipe Came From The Cordon Bleu Cooking School In Paris. The Two Glazes, One Apricot And One Lemon, Provide A Sweet, Decorative Finish. The Recipe Yields Two Cakes -- S

Martha Stewart