La Chambre

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.
•  the oven to 150°.
• Cream 125g butter and 140g sugar until white and smooth
• Add 2 eggs and whisk
• Add 200g flour, 1⁄2 tsp salt, 1⁄2 tsp baking powder and mix
• Add 25g of lemon-ginger jam and mix.
• Finally pour in 150g of liquid cream, mixPour into the buttered or lined with baking paper cake tin
• Bake for 1h30
• 5 minutes before removing from the oven, pour 75ml of lemon juice and 30g of sugar into a saucepan and bring to the boil.
• When the cake comes out of the oven, leave it in the tin and brush immediately with syrup.
• Turn the cake out onto a plate, leaving it in its tin, leave to cool and refrigerate overnight.
• The next day, prepare the icing by mixing the juice of half a lemon with 200g icing sugar.
• Unmould the cake, pour over the glaze and set aside at room temperature for 30 minutes before serving.