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.
