How To Make Squidgy Lemon-Ginger Cake
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Serves:
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp grated lemon zest
- 2 tbsp grated fresh ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 2 tbsp lemon juice
- Powdered sugar for dusting
Instructions
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Preheat the oven to 350°F (175°C) and grease a round cake pan.
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In a small bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, combine the lemon zest and ginger.
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In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, until well incorporated.
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Gradually add the flour mixture, alternating with the milk, starting and ending with the flour mixture.
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Stir in the lemon juice and the lemon-ginger mixture.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Dust with powdered sugar before serving.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 90mg
- Sodium : 180mg
- Total Carbohydrates : 47g
- Dietary Fiber : 1g
- Sugar : 30g
- Protein : 4g
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