->Jam 06 <-

5 Tbsp unsalted butter

1/4 cup sugar

2 eggs

2 tsp lemon zest

1 1/3 cup cake flour

1 1/2 tsp baking powder

1/4 tsp salt

6 Tbsp milk

12 oz raspberry jam

powdered sugar

Grease and flour a 9-inch pan. Cream butter well. Gradually cream

in sugar. Mix 3 minutes. Add eggs one at a time. Mix the zest,

flour, baking powder and sat together. Add the flour mixture to

the butter mixture gradually, alternating with the milk. Pour into 25-30 min at

350 F. Cool

10 minutes in pan and turn out onto a rack. When completely cool, split into two layers.

Warm the jam in a microwave until it will spread easily but is not

liquid. Spread jam over one layer and top with the second layer.

Sprinkle with powdered sugar. It looks very pretty to place a

doily on the top of the cake and sprinkle the powdered sugar over

the doily. Carefully lift up the doily and a pattern of sugar will

be left on the cake.