Pound Cake with Jam Filling

0
Average: 0 (0 votes)
(0 votes)
Pound Cake with Jam Filling
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
1
For the batter
5
1 pinch
200 grams
150 grams
150 grams
1 teaspoon
250 grams
2 tablespoons
Butter (to grease the pan)
Pastry flour (to dust the pan)
For the topping
200 grams
1 tablespoon
150 grams
Red currant jelly (or strawberry jam)

Preparation steps

1.

For the batter: Grease the loaf pan well and sprinkle with flour. Stir together the eggs, salt and sugar well until creamy. Mix flour, cornstarch and baking powder and stir into the sugar mixture one tablespoon at a time. Melt butter in a saucepan and, in a thin stream, stir into the batter. Mix in lemon juice. Pour batter into the loaf pan and bake at 175°C (approximately 350°F) for about 1 hour until golden brown, using a toothpick to check for doneness. Let sit for 10 minutes in the loaf pan. Then flip over, carefully remove the cake and let cool.

2.

For the topping: Mix the powdered sugar with lemon juice until smooth, adding water as needed. Cut the cake horizontally twice and fill with jam. Brush the cake with the icing and leave to dry.