My Lemon Bundt Cake

This week I bought a big bag of beautiful lemons so I couldn't resist making a good lemon cake!
I changed my usual recipe to take it to another level by soaking it lightly with lemon syrup and  spreading a thin layer of apricot jam on top prior to adding some lemon glaze. It was absolutely delicious! 
Oh! I made a small change: I did't have any cream so I used coconut cream instead.

Ingredients
1 1/2 cups ((300 g) granulated sugar
4 eggs
2 big lemons or 3 small (use 1/2 of the juice for the cake and the rest for syrup and glaze)
1/4 cup cream
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 pinch of salt
1/3 cup butter (70 gr) melted and cooled
1 3/4 cup (180 g) icing sugar
4 tablespoons apricot jam

Before glazing

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Butter and flour a 10 inch Bundt pan.
3. Sift together the flour, salt and baking powder.
4. Beat 1 cup and 1/4 of cup (250 g) of the sugar and eggs until light and fluffy.
5. Add the zest of the 2 lemons and the juice of 1/2 a lemon (2 tablespoons of juice) and mix.
6. Add the cream and mix.
7. Gradually add flour mixture while continuing to beat.
8. Finally incorporate the butter.
9. Pour into the pan. Bake in the middle of the oven for 25 minutes or until a toothpick inserted into cake comes out clean.
10. Let cool for 10-15 minutes in the pan, then turn out onto a wire rack.
11. While the cake is cooling, prepare the syrup:  place the juice of 1 lemon (4 tablespoons) and remaining 1/4 cup (50 g) of sugar into a small saucepan. Cook over medium heat, stirring often, until all the sugar has dissolved. 
12. Poke the cake with a skewer and pour the syrup with a spoon.
13. Heat the jam in a small saucepan on lower heat to melt it then spread all over the cake with a brush.
14. Combine 1/2 lemon juice (2 tablespoons) and the icing sugar and stir until fully combined. Allow the cake to cool completely, then drizzle glaze over the top.

Note:

After few tests I found that beating the egg whites makes the cake fluffier. This is what you do:

In step 4 beat the egg whites with 1/4 cup sugar, then in a separate bowl, the egg yolks with 1 cup of sugar.

In step 8, once the butter is incorporated, incorporate the egg whites.