This Lemon and Jam Cake is a delightful treat that combines a light, fluffy texture with a tangy lemon flavor and a sweet jam topping. Perfect for any occasion, this cake is simple to prepare and bakes to a beautiful golden brown. Whether you’re serving it at a family gathering or enjoying it with your morning coffee, it’s sure to be a hit.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
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.
Dietary Information:
- This recipe contains dairy and eggs, making it unsuitable for vegans.
- It can be made gluten-free by substituting the all-purpose flour with a gluten-free blend.
- Adjust the sugar content if you’re watching your sugar intake.
Nutritional Facts (per serving, assuming 8 servings):
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 50mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g
Storage:
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage; it will keep for up to a week.
- Freeze slices for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe:
- It’s quick and easy to make, perfect for busy schedules.
- The combination of lemon and jam provides a delightful burst of flavor.
- The cake’s soft and moist texture makes it incredibly satisfying.
- It’s versatile enough to be enjoyed at any time of day.
Conclusion:
This Lemon and Jam Cake is a delightful blend of flavors and textures that’s sure to please. Its simple preparation and beautiful presentation make it a perfect addition to any occasion. Whether you’re baking for a special event or just want a treat to enjoy with your tea, this cake is a wonderful choice. Try it out and savor every delicious bite!
Frequently Asked Questions:
- Can I use a different type of jam?
- Yes, feel free to use any jam or fruit preserves you like.
- Can I make this cake without eggs?
- You can use an egg substitute, such as a flax egg or applesauce, but the texture may vary.
- How can I make this recipe gluten-free?
- Substitute the all-purpose flour with a gluten-free flour blend.
- Can I add nuts or other mix-ins to the batter?
- Yes, you can add nuts, chocolate chips, or dried fruit if desired.
- How can I ensure the cake is evenly baked?
- Make sure to preheat your oven and use an oven thermometer to check the temperature.
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, but it will make the cake denser. You may need to adjust the baking time.
- What should I do if the cake is too dry?
- If the cake turns out dry, consider adding a bit more milk or a drizzle of simple syrup.
- Can I use a different type of oil?
- Yes, you can substitute with other oils like canola or melted coconut oil.
- How do I know when the cake is done?
- Insert a toothpick into the center; if it comes out clean, the cake is done.
- Can I frost this cake?
- Absolutely! You can add a simple glaze or frosting if you like.