Forums Archive Index > Recipe Exchange > Lemon Cake with Jam Filling
Date: 23 Dec 2006 6:21 am
Lemon Cake with Jam Filling
5 tbs. Unsalted butter
¼ cup sugar
2 eggs
2 tsp. Lemon zest
1 1/3 cup cake flour
1½ tsp. Baking powder
¼ tsp. Salt
6 tbs. Milk
12 oz raspberry jam
powdered sugar
Directions:
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 the pan and bake 25-30 minutes 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.