Spicy Lemon Cake recipe

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Ingredients

1 ½ 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
½ cup milk, divided
½ cup whisky

Nutrition Info

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
servingSize: -
sodium: 219.7 mg
sugar: 25.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a cake pan.

  2. 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.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until a knife inserted in the center comes out clean, about 50 minutes.

Recipe Yield

12 servings

Recipe Note

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!

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