5 tablespoons unsalted butter 1/4 cup sugar 2 eggs 2 teaspoons lemon zest 1 1/3 cup cake flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons milk 12 ounces raspberry jam powdered sugar
Grease and flour a 9"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 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.
This is a delicious little cake for an afternoon tea. It makes one 9" layer of delicate moist lemon cake which is split and filled with jam. Sometimes I glaze it with a mixture od lemon juice and powdered sugar.
Nutritional data has not been calculated yet.
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