LAKELAND LEMON CAKE

Lakeland Lemon Cake image

Make and share this Lakeland Lemon Cake recipe from Food.com.

Provided by MarieRynr

Categories Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 9

Ingredients

8 ounces self raising flour
6 ounces butter
6 ounces caster sugar
2 large eggs, beaten
1 pinch salt
1 pinch ground cinnamon
1/2 teaspoon ground ginger
1 large lemon (grated rind and juice of)
1 tablespoon milk

Steps:

Set the oven to 325*F or mark 3.
Grease and line the base and sides of a 7 inch round cake tin.
In a bowl, cream the butter and sugar until pale and fluffy.
Add the beaten eggs, salt, cinnamon and ginger, sieve in the flour and mix well.
Add the lemon rind and juice and then add the milk. Mix well and place in the prepared pan.
Level the top and bake for about 1 hour until firm and pale brown.
Leave in the tin for 15 minutes, then transfer to a wire rack to finish cooling.
Keep for 48 hours before cutting.
Serve either plain or cut in half and sandwich with home-made lemon curd.

Nutrition Facts : Calories 2933.4, Fat 151.2, SaturatedFat 91.3, Cholesterol 790.9, Sodium 1290.7, Carbohydrate 367.1, Fiber 11.7, Sugar 171.5, Protein 40.7