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Drenched Ginger and Lemon Cake

Servings:
Serves 6-8 Servings
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Ingredients

  • 3/4 cup unsalted butter
  • 3/4 cup light brown sugar
  • 2 cup eggs
  • 2 cup lemon
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 1/2 cup self-rising flour
  • 5 tablespoon milk
  • 4 tablespoon ginger
  • 3 tablespoon demerara sugar
  • 2 tablespoon ginger syrup
  • 2 tablespoon crème fraîche

Preparation

Baking Directions:

Preheat oven to 350°F.

Butter a 7-inch cake pan and line the base with a circle of buttered wax paper.

Cream the butter and light brown sugar until light and fluffy, then beat in the eggs one at a time.

Grate the lemon zest into the batter, then sift the baking powder, salt, and flour over and fold them in lightly with a metal spoon.

Stir in enough milk to give a dropping consistency, then add the finely chopped ginger and fold in lightly.

Plop into the pan, smooth the top, and bake in the middle of the oven for about 40 to 50 minutes, until springy to the touch in the center.

Remove from the oven and cool for 15 minutes before turning out onto a rack.

When still warm, place on a plate, and with a long skewer, pierce holes all over the cake from the top through to the bottom.

Put the demerara sugar (a golden-brown sugar from India found in specialty stores), lemon juice, and ginger syrup in a pan, stir as it heats to dissolve the sugar, then bubble it up fiercely for a minute or so.

Pour it as slowly as you can over the top of the cake, allowing it to seep down the holes.

Serve warm or cold with crème fraîche.