Afternoon snack

Lemon cake

A lemon cake flavoured with zest and fresh juice, with a layer of lemon jam in the centre.

Total time
130 min
Budget
Budget-friendly
Difficulty
Easy
Servings
8 people
Lemon cake with a lemon jam filling
This lemon cake combines the fruit’s zest and juice with a layer of jam tucked between two layers of batter. Vanilla rounds out its flavour. Enjoy it with a cup of tea or coffee. A light dusting of icing sugar is all it needs for decoration, if you wish.

Prepare everything

Ingredients

8 pers.

Tick the ingredients you already have.

Cake batter

Filling and finishing

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  • Menton lemon SignaturePoids - 210g
    Qty: 19,99 €
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Selection total 9,99 €

Step by step

Method

Follow each step in order.

Active preparation
20 min
Cooking
50 min
Resting
60 min

Cake batter

  1. 1

    Prepare the oven and tin

    Preheat the oven to 180 °C. Butter and flour a loaf tin. In a bowl, mix the flour, baking powder and salt.

    180 °C
  2. 2

    Beat the butter, sugar and eggs

    Beat the softened butter with the sugar until creamy. Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.

  3. 3

    Finish the lemon batter

    Gently fold the flour mixture into the wet ingredients. Add the lemon zest and juice, removing any seeds, then mix until the batter is smooth.

Filling and finishing

  1. 4

    Add the jam filling

    Pour half the batter into the tin. Warm the lemon jam gently to make it more fluid, then carefully spread it over the batter. Cover with the remaining batter and level the top with a spatula.

Cake batter

  1. 5

    Bake the cake

    Bake at 180 °C for 45 to 50 minutes. Check with the tip of a knife inserted into the cake batter, which should come out clean.

    180 °C
  2. 6

    Leave to cool

    Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack. Wait until it has cooled completely, allowing about 50 more minutes.