Ingredients Jump to Instructions ↓

  1. Lemon Cake with Jam Filling

  2. 5 Tbsp unsalted butter

  3. 1/4 cup sugar

  4. 2 eggs

  5. 2 tsp lemon zest

  6. 1 1/3 cup cake flour

  7. 1 1/2 tsp baking powder

  8. 1/4 tsp salt

  9. 6 Tbsp milk

  10. 12 oz raspberry jam

  11. powdered sugar

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

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

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

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

  16. 350 F. Cool

  17. 10 minutes in pan and turn out onto a rack. When completely cool, split into two layers.

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

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

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

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

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

  23. be left on the cake.


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