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Print this Recipe    Lemon Jam

Lemon Cake with Jam Filling

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
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.


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