Romanian Rum Cake

Name: Romanian Rum Cake
Ingredients: For the Cake:; 1/4 ounce/7 grams yeast (active dry); 1.7 ounces/50 milliliters milk (warm); 12.35 ounces/350 grams all-purpose flour; 4 large eggs (room temperature); .53 ounces/15 grams sugar; 1 pinch salt; 6.17 ounces/175 grams unsalted butter (room temperature); 1 teaspoon vanilla extract; Optional: 1/2 tablespoon lemon zest; For the Rum Syrup:; 10.58 ounces/300 grams sugar (divided); 20.29 ounces/600 milliliters water; 1.69 ounces/50 milliliters rum; 1 tablespoon lemon juice; For the Garnish:; 15.22 ounces/450 milliliters heavy whipping cream; 1/4 cup sugar; Optional: Apricot preserves; Garnish: Maraschino cherries or other fruits