Lemon and Jam Cake Recipe
Table of Contents
Ingredients:
For the Batter:
2 eggs
1/2 cup (100g) sugar
1 packet vanilla (vanillina)
Juice of 1 lemon
1/4 cup (50ml) vegetable oil
1/4 cup (50ml) milk
1 1/3 cups (200g) all-purpose flour
2 tsp (10g) baking powder
For Topping:
Jam (any flavor you like)
Shredded coconut
Directions:
Prepare the Batter:
In a bowl, beat the eggs and sugar until light and fluffy. Add the vanilla, lemon juice, vegetable oil, and milk, mixing well.
Gradually incorporate the flour and baking powder, stirring until smooth.
Bake the Cake (Part 1):
Pour half of the batter into a greased 24 cm (9.5-inch) cake pan. Bake at 180°C (356°F) for 10 minutes.
Bake the Cake (Part 2):
Remove the pan from the oven and pour the remaining batter on top. Increase the temperature to 190°C (374°F) and bake for an additional 30 minutes.
Add Toppings:
Once cooled, brush the top with jam and sprinkle with shredded coconut.
Serving Suggestions:
Serve with a cup of tea or coffee.
Perfect for dessert at family gatherings.
Enjoy as a light breakfast or afternoon snack.
Pairs well with a fresh fruit salad.
Cooking Tips:
Ensure the cake is fully cooled before adding the jam to prevent it from melting.
Use a toothpick to check for doneness—insert into the center; it should come out clean.
For a richer flavor, use homemade jam or fruit preserves.
Grease the pan well to ensure the cake releases easily.
Nutritional Benefits:
This cake provides a good amount of energy from the carbohydrates in the flour and sugar.
Lemon juice adds vitamin C, which is beneficial for immune health.
Coconut flakes offer a source of healthy fats.
Eggs provide protein and essential nutrients.