Ingredients
315 gr all-purpose flour
250 gr granulated sugar
1½ teaspoons baking powder
1 teaspoon salt
180 ml milk
140 gr butter, melted
2 large eggs
½ teaspoon vanilla extract
the zest and the juice from one lemon
250 gr raspberry jam
Instructions:
1. Preheat oven to 180° C.
2. Grease a 20x20 cm cake pan with butter and line with parchment paper.
3. In a bowl, whisk together flour, sugar, baking powder and salt.
4. In a separate larger bowl, whisk together the milk, melted butter, eggs, the zest and the juice from the lemon and vanilla extract.
5. Add the milk mixture to the flour mixture. Stir just until combined.
6. Pour half of batter into the prepared pan.
7. Spoon raspberry jam on top of the batter whereever you want (you can also cover the whole batter).
8. Spoon remaining batter on top of the jam.
9. Repet spooning some more jam creating a pattern.
10. Bake 55 minutes to 1 hour. Test the cake with a toothpick.
11. Let the cake cool in the pan for 10 minutes.
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