Mitch’s Preserves are away on their annual holiday. All orders placed from 22.8.24 - 21.9.24 will be processed and posted at the end of September

LEMON CAKE MARBLED WITH JAM

LEMON CAKE MARBLED WITH JAM

- 1 Cup Sugar

- 4 Large eggs

- 1 tsp Vanilla Extract

- Pinch of Salt

- 1/2 Cup Vegetable Oil

- 1 Cup Sour Cream

- 1/3 Cup freshly squeezed Lemon Juice

- Zest of 2 small lemons

- 2 Cups Plain Flour

- 2 tsp Baking Powder

- 3/4 Cup Almond Meal

- 3-4 heaped tablespoons of Mitch's Strawberry & Rhubarb Jam

Preheat oven to 170 degrees and grease and line 20cm round cake tin.

In a large bowl, mix sugar, eggs, vanilla, salt, oil, sour cream, juice and lemon zest until combined.

Add flour, baking powder and almond meal.  

Pour the mixture into the cake pans and straighten the top.

Using a teaspoon, pour mounds of Mitch's Jam on top of the cake batter.  Using a knife, mix the top of the cake batter with the Jam so you get a marble pattern.

Bake the cake for 40 - 50 mins or until golden and steady to the touch.

Cool completely at room temperature, sprinkle with Icing sugar and serve.