Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Cream together the Cake Butter, Cake Caster Sugar, and Cake Granulated Sugar until light and fluffy.
Beat in the Cake Eggs one at a time, then stir in the Cake Vanilla Extract and Cake Lemon Zest.
In a separate bowl, whisk together the Cake Cake Flour and Cake Baking Powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the Cake Whole Milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Once cooled, slice the cake horizontally in half. Spread the Filling Raspberry Jam evenly over the bottom layer.
Top with the other cake layer and dust with the Garnish Powdered Sugar before serving.
Ingredients
8
1 cup227 gUnsalted Butter-softened
3/4 cup150 gCaster Sugar
1/4 cup50 gGranulated Sugar
44Large Eggs
1 tsp5 mLVanilla Extract
1 tbsp15 mLLemon Zest
1 3/4 cups210 gCake Flour
1 3/4 tsp8.75 mLBaking Powder
1/4 cup60 mLWhole Milk
1/2 cup120 gRaspberry Jam-high quality
1/4 cup30 gPowdered Sugar
Equipment
8-inch round cake pan
Mixing bowls
Electric mixer
Wire rack
Zester
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Cream together the Cake Butter, Cake Caster Sugar, and Cake Granulated Sugar until light and fluffy.
Beat in the Cake Eggs one at a time, then stir in the Cake Vanilla Extract and Cake Lemon Zest.
In a separate bowl, whisk together the Cake Cake Flour and Cake Baking Powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the Cake Whole Milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Once cooled, slice the cake horizontally in half. Spread the Filling Raspberry Jam evenly over the bottom layer.
Top with the other cake layer and dust with the Garnish Powdered Sugar before serving.
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