David's Lemon and Ginger Cake
Over a year ago
6,633 views
Ingredients
- 255g Unsalted butter
- 255g Light muscovado sugar
- 3 large Eggs
- 3 Lemons zest and juice
- 1½ tsp Baking powder
- pinch Salt
- 255g Self-raising flour
- 65g Demerara sugar
- 3 tbs Ginger syrup
- approx 7 tbs Milk
- 6 pieces finely chopped Stem ginger (syrupy)
Accompaniment
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Description
This recipe can be made without ginger if preferred.
Method
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1
Heat oven to 180C/Gas 4.
Butter an 8" round cake tin or large loaf tin, and line with buttered greaseproof paper.
Cream together muscovado sugar and butter, then beat in eggs one at a time. Add lemon zest, then sift in flour, salt and baking powder, folding them in with a metal spoon. Stir in enough milk to give a dropping consistency, then add ginger.
Bake for 45 mins.
When cooked, leave for 15 mins, turn out onto a rack. Pierce holes all over cake.
Heat demerara sugar, ginger syrup and lemon juice in a pan so it bubbles fircely fora minute or so then pour slowly over cake.
Excellent - I intend to try this recipe out over the coming weekend.