1. Preheat oven to 350 degrees fahrenheit and grease a 9" by 5" by 3" loaf pan and set aside. 2. In a medium size bowl combine dry ingredients and set aside. 3. Combine sugar and butter in a separate large bowl and cream together until well blended. 4. Grate and juice both lemons and put them aside. 5. Mince fresh ginger on cutting board and put into a small bowl. 6. Crack eggs into a small bowl and beat until light and fluffy. 7. Add eggs to the butter and sugar mixture and stir until well combined. 8. Pour 1 cup milk into the measuring cup and add the lemon juice and wait until curdled. 9. Starting and ending with the dry ingredients use an electric mixer alternately adding dry ingredients and milk until mixture is creamy and smooth. 10. Stir in minced ginger and lemon zest to the batter and pour into prepared loaf pan. 11. Put loaf into oven for approximately 1 hour or until lightly browned on top. 12. Remove from oven and let cool for about 5 to 10 minutes before putting on a rack to cool. 13. Put apricot preserves and sugar in a saucepan and cook until sugar is melted and then drizzle over the top and sides of cooled loaf. ---------------------------------------------------------------------------
Nutrition
Ingredients
