This a lemon drizzle cake with a twist. I have added chopped Chinese stem ginger to give an extra zing to this cake, along with the zest and juice of two whole lemons. The smell of this cake cooking is almost tonic enough. Lemon and ginger, are rich in antioxidant, antiseptic and antiviral properties, so let the ‘Lemcake’ take you into a little bit of healing heaven, enjoy!
What you will need
2lb loaf tin lined with parchment paper
8ozs soft butter( you could use clover if preferred, but whatever you use it needs to be really soft and at room temperature)
8ozs caster sugar
8ozs S.R flour
2 tsp baking powder
Zest of 2 lemons
2 pieces of Chinese stem ginger, chopped
For the topping
2 tbsp granulated sugar
2 tbsp stem ginger syrup ( the syrup, that the ginger is preserved in) you could use some honey instead.
Juice of 2 lemons
How to make your cake
1. Preheat the oven to 180ºC/ fan 160/ 325f /gas mark 4.
2. Beat together the eggs, flour, caster sugar, butter, baking powder, lemon zest and chopped stem ginger until smooth in a large mixing bowl and turn into the prepared tin.
3. Bake in the preheated oven for about 35-45mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
4.While the cake is still warm,prick all over with a skewer or cocktail stick. Mix together the sugar, syrup and lemon juice, and pour over the warm cake. Allow to cool.
You can slice this up when cool and cling wrap individual pieces. Place in a sealed plastic bag and freeze. Perfect for days when only Lemcake will do.