Mildly sweet but spicy and aromatic, it's my own personal recipe for the perfect autumn cake and delicious sidekick of my afternoon coffee. Can't stop baking since I came up with this bad boy!
Provided by LadyEvil
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a cake pan.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; add eggs and beat on medium speed for 1 minute. Mix lemon zest into creamed butter mixture.
- Sift cake flour into a separate bowl. Add baking powder, salt, and ginger; stir. Beat 1/3 of the flour mixture into the creamed butter mixture on low speed until flour mixture is completely incorporated, about 1 minute.
- Stir lemon juice and 2 tablespoons milk into flour-butter mixture; mix on low speed until completely incorporated. Stir the remaining milk and whisky, alternating with the flour mixture, into the flour-butter mixture until batter is well mixed. Scrape batter into the prepared cake pan.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 53.8 g, Cholesterol 72.5 mg, Fat 16.7 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 10.2 g, Sodium 219.7 mg, Sugar 25.7 g
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