Preheat the oven to 190C/375F/gas mark 5
Use a 900g/2 lb loaf tin.
Grease the loaf tin. Melt the butter, and mix it in a bowl with the sugar. Add the sour cream and beat well. Add the sifted flour and salt, alternately with the milk. Mix well. Fold in the lemon rind, lemon juice, sultanas and apricots. Pour into the tin and level the surface. Bake for 50 to 60 minutes.
Topping: Stir the lemon juice and sugar in a saucepan over low heat until the sugar dissolves. While the teabread is still hot, spoon the topping over it. Allow to cool in the tin.
