A little bit of cake

September 29, 2012

 Last week's Sat Sit & Knit saw us having a nibble on a lemon curd pound cake. It got me thinking, though: could I make one with the raspberry jam sitting in the pantry?

Hooray! Yes! It worked really well, so here's my recipe, adapted from this lemon curd pound cake from My Kitchen Snippets. Yum!


115g of butter, softened
1/2 cup sugar
2 large eggs
2 Tbsp milk
2 tsp lemon zest
1 cup flour
1/3 cup desiccated coconut, plus extra for top
1 tsp baking powder
1/4 tsp salt
raspberry jam

Grease a loaf pan and heat the oven to 180 degrees centigrade.

Cream together butter and sugar until light. 

Add eggs one at a time, beat until well combined.

Mix in the milk and lemon zest.

Add flour, baking powder, salt and coconut. Beat until well combined.

Spread the mixture out in the loaf pan. Using a dessert spoon, add blobs of raspberry jam along the centre of the loaf. Sprinkle extra coconut along the top of the jam.

Bake for about 45 minutes or until a skewer inserted in the cake comes out clean. Leave to cool and then enjoy with your knitting! We ate it plain, but I think it would be delicious with a bit of cream or yoghurt on the side. 

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