Homemade lemon ginger cake
Lemon Ginger Cake
Ingredients
A cup of lemon juice (we recommend that it be freshly squeezed to be fresh)
Two cups of butter
Three and a half cups of white flower flour
One teaspoon of Universal baking powder
Four eggs
Half a cup of Andean Traditions ground ginger
Three quarters of akenton sugar
a pinch of salt
JP products in this recipe
Preparation
Mix the butter with the Akenton sugar until smooth and creamy.
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Add the eggs and continue beating.
Add the pinch of salt.
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In a separate bowl, mix the Blanca Flor flour, the Universal baking powder and the Tradiciones Andinas ground ginger.
When we have a homogeneous mixture, add the sifted flour gently and gradually (be careful and do not put it all, since it will be more difficult to beat it).
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Gradually add the lemon juice, continue beating until the mixture has a smooth and homogeneous texture.
Put in the mold you want and bake at 338 degrees Fahrenheit for 45 minutes, in a corner put a wooden stick and when it comes out clean it is because the cake is already.
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Let cool and serve.
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