0/5
(0 Votes)
Ingredients
- 1 1/2 cups cake flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 6 tab. unsalted butter
- 1 cup sugar- plus two tab.
- 3 large eggs
- 1/4 tsp. vanilla extract
- 1/3 cup milk
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup cold heavy cream
- 2 tab. crystallized ginger, chopped
Preparation
Step 1
Make cakes - Sift flour, baking powder, salt and baking soda. Beat butter
and 1 cup sugar until light and fluffy. Beat in eggs, one at a time. Mix
vanilla and milk together. Add to batter in thirds, alternating with flour
mixture until combined. Stir in lemon zest. Pour 1/3 cup of batter into
each section of a nonstick muffin top pan and bake @375 for 10 minutes.
Beat heavy cream and remaining 2 tab. sugar together to firm peaks. Stir in
crystallized ginger. Invert 1/2 cakes and put cream on each. Spread to
about 1/2 inch from the cake edge and top with the remaining halves. Serve
immediately to keep chilled for up to 3 hours.