Lemon Strawberry Jam Cake

$- 2 cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened - 3 large eggs - 1 cup buttermilk - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon vanilla extract - 1 teaspoon lemon zest - 1/2 teaspoon salt - 1 cup strawberry jam (homemade or store-bought) - Fresh strawberries for garnish - Powdered sugar for dusting When making Lemon Strawberry Jam Cake, the right ingredients matter. Each item plays a role in flavor and texture. The all-purpose flour gives the cake structure. Granulated sugar adds sweetness. Softened butter creates a rich base, and eggs help bind the cake together. Buttermilk makes it moist and tender. Baking powder and baking soda are essential for lift. Vanilla extract adds depth, while lemon zest brings a bright, fresh taste. Strawberry jam not only adds flavor, but it also creates that lovely marbled effect in the cake. - Additional lemon zest for a stronger lemon flavor - A splash of lemon juice for acidity If you want a bolder lemon flavor, add more lemon zest. A splash of lemon juice brightens everything. These options can help you customize your cake. For the full recipe, check out the detailed instructions provided. - Preheat your oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. - In a large bowl, cream together the softened butter and granulated sugar. - Mix until light and fluffy, about 3-5 minutes. - Add in three large eggs one at a time. Mix well after each egg. - Stir in the vanilla extract and lemon zest for flavor. - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. - Gradually add the dry mix to the butter mixture. Alternate with the buttermilk. - Start and end with the dry ingredients. Mix until just combined. - Gently fold in the strawberry jam. Aim for a marbled effect in the batter. - Pour the batter evenly into the prepared pans. - Bake for 25-30 minutes. Check with a toothpick for doneness. - Allow the cakes to cool before assembling. For the full recipe, check out the detailed instructions above. Enjoy making this delightful treat! - Always use room temperature ingredients. This helps them mix better. - Check if the cake is done using a toothpick. Insert it in the center. If it comes out clean, the cake is ready. - A light dusting of powdered sugar makes the cake look fancy. - Fresh strawberries on top add color and make it more appealing. - If your cake is dry, try adding a simple syrup. Mix equal parts sugar and water, then brush it on the layers. - For cakes that stick to the pan, let them cool for a bit. Then run a knife around the edges to help release it. Using these tips will ensure your Lemon Strawberry Jam Cake turns out perfectly every time. For more details, check out the Full Recipe. {{image_2}} You can easily mix up the Lemon Strawberry Jam Cake. Try adding blueberries for a mixed berry jam cake. The sweet blueberries pair well with the tart lemon and strawberry flavors. You can also use other citrus zests. Lime or orange zest can give your cake a fresh twist. Each option adds more depth and fun to your dessert. If you need gluten-free options, replace all-purpose flour with almond or coconut flour. These alternatives work well and keep the cake tasty. For a vegan version, swap eggs with flaxseed meal and butter with coconut oil. Both options maintain the cake’s moistness and flavor while catering to dietary needs. Serving this cake with whipped cream or ice cream enhances its appeal. The creaminess balances the cake’s tartness. You can also pair it with lemon curd for extra zest. The bright flavors complement each other perfectly. For a lovely finish, garnish with fresh strawberries. This adds color and a burst of freshness. For the complete recipe, check out the Full Recipe section. To keep your Lemon Strawberry Jam Cake fresh, store it in an airtight container. You can also wrap it tightly in plastic wrap. This helps to keep moisture in and prevents it from drying out. I recommend using a cake dome or a cake box for the best results. Avoid storing it in the fridge, as cold air can dry out the cake. If you want to save some cake for later, freezing is a great option. First, slice the cake into individual pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. Make sure to squeeze out any air. When you're ready to enjoy a slice, take it out and let it thaw in the fridge or at room temperature. It tastes best when served slightly warmed. When stored properly, your Lemon Strawberry Jam Cake can last about 3-5 days. Look for signs that it has gone bad, like a change in smell or texture. If you see any mold, it's time to toss it out. Keeping an eye on these signs helps you enjoy your dessert at its best! Yes, store-bought jam works well for this recipe. It saves time and still tastes great. Choose a high-quality jam for the best flavor. I often use strawberry jam I find at local markets. It gives the cake that fresh taste we love. To make your cake moist, you can add a little extra buttermilk. This makes the batter richer. Another option is to brush the baked layers with simple syrup. Simple syrup is just sugar and water mixed together. It helps keep the cake juicy. I enjoy serving this cake with a dollop of whipped cream. It adds a nice creaminess that complements the sweet jam. Fresh strawberries on top also enhance the look and flavor. You can even add a scoop of vanilla ice cream for a treat. Yes, you can make this cake ahead. Bake and cool it, then wrap it tightly in plastic wrap. It stays fresh in the fridge for a few days. For the best taste, add the jam and decorations just before serving. This keeps everything fresh and beautiful. This post covered all you need to bake a Lemon Strawberry Jam Cake. You learned about key ingredients, step-by-step instructions, and storage tips. I also shared fun variations and helpful tricks to make your baking easier. In conclusion, with a little care, you can create a delicious cake that impresses everyone. Enjoy the process, and don’t be afraid to add your twist. Happy baking!$

Indulge in the delightful flavors of Lemon Strawberry Jam Cake with this easy recipe that promises to impress! This moist and fluffy cake combines zesty lemon and sweet strawberry jam for a perfect treat any time. With simple ingredients and straightforward steps, you can create a show-stopping dessert for any occasion. Click through to explore this delicious recipe and bring a burst of flavor to your table!

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Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

3 large eggs

1 cup buttermilk

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/2 teaspoon salt

1 cup strawberry jam (homemade or store-bought)

Fresh strawberries, for garnish

Powdered sugar, for dusting

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.

Gently fold in the strawberry jam, creating a marbled effect in the batter, but do not over mix.

Pour the batter evenly into the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Once cooled, place one cake layer on a serving plate, spread a layer of strawberry jam over it, and top with the other cake layer.

Dust the top with powdered sugar and garnish with fresh strawberries before serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10