Step 1: Preheat your oven to 170°C (340°F) and grease and line a 20cm (8-inch) round cake tin with parchment paper.
Step 2: In a large bowl, cream together the softened butter and caster sugar until the mixture is pale, light, and fluffy.
Step 3: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one to the batter.
Step 4: Sift in the flour, baking powder, and ground cardamom. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Step 5: Pour the batter into the prepared tin and smooth the top. Arrange the apricot halves, cut-side up, on top of the batter.
Step 6: Bake for 40-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Step 7: While the cake bakes, whisk together the lemon juice, orange juice, and powdered sugar to create the citrus drizzle.
Step 8: Remove the cake from the oven and, while still warm, prick the surface with a skewer. Pour the citrus drizzle over the cake, allowing it to soak in.
Step 9: Let the cake cool in the tin for 15 minutes before transferring to a wire rack to cool completely. Garnish with citrus zest before serving.