Lakeland Lemon Cake

Ingredients for 1 servings:

• 230 g flour
• ½ tsp baking powder
• 180 g butter
• 180 g sugar
• 2 large eggs
• 1 pinch of salt
• 1 pinch of cinnamon
• ½ tsp ground ginger
• 1 large lemon(s), zest and juice
• 1 tbsp milk

Instructions

Working time approx. 20 minutes; Rest time approx. 2 days 1 hour; Total time approx. 2 days 1 hour 20 minutes

Lakeland Lemon Cake

Preheat oven to 160°C. Grease a 17 cm round baking pan. Grate the lemon zest and squeeze out the juice. In a bowl, cream together the butter and sugar until creamy. Beat the eggs and add them to the butter mixture along with the salt, cinnamon, and ginger. Mix briefly. Mix the flour with the baking powder, add to the butter and egg mixture, and mix well. Add the milk, lemon juice, and zest and mix well again. Pour the batter into the baking pan and smooth it down. Bake for 1 hour, until the surface is firm and brown. Allow the cake to cool in the pan, then remove from the pan after 15 minutes. Tip: The cake should rest for 48 hours before cutting. Serve with lemon curd. The cake also tastes moist and lemony on its own.