- 1 1/2 cups white sugar
- 1 cup butter, softened
- 2 eggs
- 1 lemon, zested and juiced
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 pinch ground ginger, or to taste
- 1/2 cup milk, divided
- 1/2 cup whisky
- 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.
07/23/2019
recipepes.com
spicy lemon cake, recipe
PT15M
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5
455 calories
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