Lakeland Lemon Cake

Recipe by MarieRynr
READY IN: 1hr 15mins
YIELD: 1 cake




  • 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.