SOFT LEMON CAKE WITH RASPBERRY JAM

🌷 Spring is in full swing here in Tulipland — perfect time for a fresh, sunny bake! ☀️
Who else loves a bright lemon cake with jam filling? 🍋 Raspberry is my favorite! 😋

InstaRecipe

Ingredients

For the cake:

  • 185 g all purpose flour (or Farina 00)
  • 150 g sugar
  • 2 medium eggs
  • 90 g vegetable oil
  • 75 g lemon juice (about 1½ lemons)
  • Zest of 1 lemon
  • 10 g baking powder
  • 1 pinch salt

For filling & topping:

  • Raspberry jam
  • Fresh raspberries
  • Lemon slices
  • Powdered sugar

Procedure

  1. Beat eggs and sugar until light and fluffy.
  2. Add salt, oil, lemon zest, and juice. Mix well.
  3. Sift flour and baking powder, then add to the batter one spoonful at a time.
  4. Pour into a buttered or lined 19 cm tin.
  5. Bake at 170°C (340°F) for about 40 min. Check with a toothpick!
  6. Cool completely, then slice into 3 layers.
  7. Spread raspberry jam between the layers.
  8. Dust with powdered sugar and decorate with raspberries and lemon slices.

Fresh, fruity, and perfect for spring! ✨🌸

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