Lakeland Lemon Cake

1. 1

   Set the oven to 325*F or mark 3.

2. 2

   Grease and line the base and sides of a 7 inch round cake tin.

3. 3

   In a bowl, cream the butter and sugar until pale and fluffy.

4. 4

   Add the beaten eggs, salt, cinnamon and ginger, sieve in the flour and mix well.

5. 5

   Add the lemon rind and juice and then add the milk. Mix well and place in the prepared pan.

6. 6

   Level the top and bake for about 1 hour until firm and pale brown.

7. 7

   Leave in the tin for 15 minutes, then transfer to a wire rack to finish cooling.

8. 8

   Keep for 48 hours before cutting.

9. 9

   Serve either plain or cut in half and sandwich with home-made lemon curd.

* Per serving · 4 servings · Values may vary.

No additional tips available.