POUND CAKE FILLING RECIPES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
• Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
• Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
• Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Steps:

• For the batter: Grease the loaf pan well and sprinkle with flour. Stir together the eggs, salt and sugar well until creamy. Mix flour, cornstarch and baking powder and stir into the sugar mixture one tablespoon at a time. Melt butter in a saucepan and, in a thin stream, stir into the batter. Mix in lemon juice. Pour batter into the loaf pan and bake at 175°C (approximately 350°F) for about 1 hour until golden brown, using a toothpick to check for doneness. Let sit for 10 minutes in the loaf pan. Then flip over, carefully remove the cake and let cool.
• For the topping: Mix the powdered sugar with lemon juice until smooth, adding water as needed. Cut the cake horizontally twice and fill with jam. Brush the cake with the icing and leave to dry.