Orange Citrus Cake & Lemon Ginger Jam

Ingredients

• 2 eggs
• 1/2 tsp salt
• 1/2 tsp baking powder
• 25g Lemon Ginger jam

For the syrup:

• 75mL lemon juice
• 30g sugar

For the glaze:

• Juice of half a lemon
• 200g powdered sugar

Instructions

• Preheat the oven to 150°C (300°F).
• Beat 125g of softened butter and 140g of sugar until the mixture is white and homogeneous.
• Add 2 eggs and continue to beat.
• Add 200g of flour, 1/2 tsp of salt, 1/2 tsp of baking powder, and mix well.
• Add 25g of Lemon Ginger jam and mix.
• Finally, pour in 150g of heavy cream and mix until combined.
• Pour the batter into a buttered or parchment-lined loaf pan.
• Bake for 1 hour 30 minutes.
• 5 minutes before removing from the oven, combine 75mL of lemon juice and 30g of sugar in a saucepan and bring to a boil.
• As soon as the cake is out of the oven, leave it in the pan and immediately brush it with the syrup using a pastry brush.
• Leave the cake in the pan and let it cool completely, then refrigerate overnight.
• The next day, prepare the glaze by mixing the juice of half a lemon with 200g of powdered sugar.
• Remove the cake from the pan, pour the glaze over it, and let it sit at room temperature for 30 minutes before serving.