Dough
3 tablespoons of finely chopped ginger
14 tablespoons of all-purpose flour
1 cup of wheat flour
1 teaspoon of baking soda
1 pinch of salt
1/2 cup of softened butter
2 tablespoons of lemon zest strips
2 large eggs
1/4 cup of milk
2 tablespoons of lemon juice
Cake Topping
1 cup of confectioner's sugar
2 tablespoons of milk
Accessory
Make a hole in the middle with a 20 cm diameter, greased and floured
Dough
3 tablespoons of finely chopped ginger
14 tablespoons of all-purpose flour
1 cup of wheat flour
1 teaspoon of baking soda
1 pinch of salt
1/2 cup of softened butter
2 tablespoons of lemon zest strips
2 large eggs
1/4 cup of milk
2 tablespoons of lemon juice
Cake Topping
1 cup of confectioner's sugar
2 tablespoons of milk
Accessory
Make a hole in the middle with a 20 cm diameter, greased and floured
1
Preheat the oven to 180°C
Aquise the ginger in a blender with four tablespoons of all-purpose flour. Reserve
2
Mix the flour with baking soda and salt. Reserve
In a stand mixer, beat the butter with the remaining flour and lemon zest strips until you get a clear and fluffy cream
Add the eggs, beating continuously
Alternate adding the flour mixture with milk, beating at low speed
Add the ginger and all-purpose flour mixture, then add the lemon juice
Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean
Remove from the oven and let it cool slightly
Let it cool completely
Cake Topping
Mix the confectioner's sugar with milk, beating with a fork until smooth
Cover the cake.
