Lemon Ginger Cake

Ingredients

• 250 g softened butter
• 220 g sugar
• 5 eggs
• 350 g spelt flour
• 150 g starch
• 2 tsp freshly grated ginger
• 1 tbsp baking powder
• 1 untreated lemon (zest)
• 120 ml milk
• butter (for the pan)
• flour (for the pan)
• 100 ml lemon juice
• 1 untreated lemon (zest)
• 100 g sugar

Instructions

1. 1.

   Beat butter in a bowl until fluffy and fold in 2/3 of the sugar. Separate the eggs; add yolks to the butter mixture and whisk until creamy. Alternately add flour, starch, ginger, baking powder, and lemon zest with milk, stirring briefly after each addition. Whisk remaining egg whites with the rest of the sugar until stiff peaks form, fold a little into the batter, then gently fold in the remaining meringue.

2. 2.

   Pour the dough into the prepared pan and smooth the surface. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 60 minutes. Test with a skewer to check doneness.

3. 3.

   Meanwhile, simmer lemon juice and zest with powdered sugar until syrupy.

4. 4.

   Remove the finished cake from the oven, let it cool, release from the pan, and drizzle with the lemon syrup. Sprinkle lemon zest over the top and allow the cake to dry slightly before slicing and serving.