Lakeland Lemon Cake

Directions

1. 1
   Set the oven to 325*F or mark 3.
2. 2
   Grease and line the base and sides of a 7 inch round cake tin.
3. 3
   In a bowl, cream the butter and sugar until pale and fluffy.
4. 4
   Add the beaten eggs, salt, cinnamon and ginger, sieve in the flour and mix well.
5. 5
   Add the lemon rind and juice and then add the milk. Mix well and place in the prepared pan.
6. 6
   Level the top and bake for about 1 hour until firm and pale brown.
7. 7
   Leave in the tin for 15 minutes, then transfer to a wire rack to finish cooling.
8. 8
   Keep for 48 hours before cutting.
9. 9
   Serve either plain or cut in half and sandwich with home-made lemon curd.