Step 1: Preheat the oven to 350° F.
Step 2: Prepare two round, shallow 8-inch pans (you can use pie tins if your cake pans have high sides) by coating them with butter and flour, then set aside. Separate the eggs.
Step 3: In a medium mixing bowl, whisk together the yolks with sugar, lemon juice, and lemon zest.
Step 4: Sift together the flour, salt and baking powder, then sift into the egg yolk mixture and beat until just combined.
Step 5: In a separate bowl, whip the egg whites with a pinch of salt to soft stiff peaks.
Step 6: Gently fold the egg whites into the rest of the ingredients.
Step 7: Divide the mixture evenly into the prepared pans and bake for 25 minutes. The cakes will have risen slightly and will be lightly golden when finished.
Step 8: Cool the layers completely, then spread the bottom layer with a thick, even layer of raspberry jam.
Step 9: Top with the second layer, and dust lightly with confectioner’s sugar.
Step 10: This cake is best served after it has sat overnight, serve with whipped cream.
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