Butter Lemon Cake With Ginger Beer Icing Recipe

Name: Butter Lemon Cake With Ginger Beer Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SPONGE CAKE:; 1 cup Butter; 1-1/2 cup Sugar; 4 whole Eggs Whites And Yolks Separated; 1 cup Flour; 1 teaspoon Baking Powder; 1 cup Coconut Milk; 1 whole Lemon; Butter For Greasing The Baking Pan; _____; FOR THE ICING:; 1/2 cups Butter; 2-7/8 ounces, weight Icing Sugar; 1 teaspoon Ginger Beer Mix, OR; 1/2 teaspoons Ginger AND; 1/2 teaspoons Cream Of Tartar; 1/2 whole Lemon; 2 Tablespoons Cream

Servings: persons

FOR THE SPONGE CAKE:
1 cup Butter
1-1/2 cup Sugar
4 whole Eggs Whites And Yolks Separated
1 cup Flour
1 teaspoon Baking Powder
1 cup Coconut Milk
1 whole Lemon
Butter For Greasing The Baking Pan
_____
FOR THE ICING:
1/2 cups Butter
2-7/8 ounces, weight Icing Sugar
1 teaspoon Ginger Beer Mix, OR
1/2 teaspoons Ginger AND
1/2 teaspoons Cream Of Tartar
1/2 whole Lemon
2 Tablespoons Cream

1
Cream together the butter and sugar for the cake.
2
Separate the eggs and beat the yolks together, reserving the whites for later. Add the beaten yolks to the creamed butter and stir through.
3
Add the flour, baking powder and coconut milk to the batter and continue stirring until everything is smoothly incorporated.
4
Zest and juice one lemon, and add all of this to the batter. Stir through.
5
Beat the egg whites until they are white and foamy. Fold them into the batter.
6
Grease a baking pan, and pour the batter in. Cook at 180 degrees C (360 F) for twenty to twenty-five minutes.
7
In the meantime, make the icing. Cream butter with icing sugar. Add the ginger beer spice mix (or if you don't have access to this, you can use a half-teaspoon each of ground ginger and cream of tartar). Zest the lemon half and add this zest to the creamed mixture, reserving a little for sprinkling over the finished cake.
8
Add cream to loosen the icing to its proper texture - I needed two tablespoons of cream, although you may need more or less.
9
Spread icing on top of the cake. Sprinkle with reserved lemon zest and serve.

1232

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SPONGE CAKE:, 1 cup Butter, 1-1/2 cup Sugar, 4 whole Eggs Whites And Yolks Separated, and more.

Yes, Butter Lemon Cake With Ginger Beer Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butter Lemon Cake With Ginger Beer Icing

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