Lemon cake

• 200 g flour
• 150 g sugar
• 120 g softened butter
• 3 eggs
• 1 sachet baking powder
• 1 pinch salt
• 1 lemon (zest and juice)
• 3 tablespoons lemon jam
• 1 teaspoon vanilla extract
• Powdered sugar (for decoration, optional)

1. Preheat your oven to 180°C (gas mark 6).
2. Butter and flour a cake tin.
3. In a bowl, combine the flour, baking powder and salt.
4. In a separate bowl, beat the softened butter with the sugar until creamy.
5. Add the eggs one at a time, mixing well after each addition.
6. Then add the vanilla extract.
7. Add the flour mixture to the liquid mixture, mixing gently until smooth.
8. Add the zest and juice of one lemon to the dough, taking care not to incorporate the seeds.
9. Pour half the batter into the prepared cake tin.
10. Lightly heat the lemon jam to make it more fluid, then carefully pour it over half the batter in the mold.
11. Cover with the remaining dough.
12. Use a spatula to level the surface.
13. Bake in the preheated oven for about 45-50 minutes, or until the tip of the knife inserted in the center of the cake comes out clean.
14. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
15. Sprinkle with powdered sugar if desired before serving.

Enjoy this delicious lemon jam cake with a cup of tea or coffee for a delicious and comforting moment!