Lemon and Jam Cake Recipe

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.