Lemon Cake with Jam Filling
rec.food.recipes/Mary Fillmore (2000)

This is a delicious little cake for an afternoon tea. The recipe comes from my friend Pat. It makes one 9" layer of delicate moist lemon cake which is split and filled with jam. Sometimes I glaze it with a mixture of lemon juice and powdered sugar.

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.