Photo: Natalie Levin
Weekend is coming, and what is more suitable for a sunny, joyous weekend (because Purim is finally here!) than lemon marbled with jam? That’s right – nothing! This is one of the most delicious lemon cakes I have made recently – it is soft, very easy to prepare and marbled with sweet strawberry jam that adds delicious flavor and also a particularly tempting look.
This lemon cake is just the kind of recipes I love. You only need one bowl to make it, without separating eggs, whipping anything – just a few ingredients mixed in a bowl, all creating this delicious, melt-in-your-mouth cake that is perfect for the weekend and also as a sweet breakfast.
Photo: Natalie Levin
Lemon Cake Marbled with Jam
For the lemon cake:
- 200 grams (1 cup) sugar
- 4 large eggs (at room temperature)
- 1 tsp. vanilla extract
- Pinch of salt
- 125 ml. (1/2 cup) vegetable oil
- 200 ml. (1 cup) sour cream (for nondairy cake use coconut milk)
- 80 ml. (1/3 cup) freshly squeezed lemon juice
- Zest of 2 small lemons
- 280 grams (2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 75 grams (3/4 cup) almond meal
- 3-4 heaping tablespoons of strawberry or raspberry jam
For serving:
- Sugar powder
- Preheat oven to 170c degrees and grease the pans.
- 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, and mix until uniform.
- Pour the mixture into the cake pans and straighten the top.
- Using a tablespoon or a teaspoon, pour mounds of 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 cakes for 35-45 minutes or until they are golden and steady to the touch.
- Cool completely at room temperature, sprinkle with powdered sugar and serve.
- Instead of almond meal you can use ground coconut in the same amount.
- Keep the cake in a closed container for up to 5 days in the refrigerator, but it is recommended to serve it at room temperature so it is best in texture.
- You can use any kind of jam you like.
- The cake can be frozen, well wrapped, for up to a month.
- The recipe can also be prepared in a single 22 cm round cake pan. Baking time may be a bit longer.
Photo: Natalie Levin