Lemons and ginger go together well in this cake.
100 Gram Butter (3 1/2 oz)
100 Gram Brown sugar (3 1/2 oz)
1 Egg, beaten
100 Gram Self raising flour (3 1/2 oz)
1 1/2 Teaspoon Ground ginger
1 Teaspoon Baking powder
175 ml Milk (6 fl oz)
50 Gram Oats (2 oz)
15 Gram Crystallised ginger, chopped ( 1/2 oz)
100 Gram Icing sugar, sieved (3 1/2 oz)
1-2 Tablespoon Lemon juice
Cream the butter and sugar until light and fluffy. Gradually beat in the egg.
Sieve the flour, ginger and baking powder and fold into the creamed mixture with the milk, oats and crystallised ginger.
Pour into a buttered ring mould. Bake at 180 °C / 350 °F / Gas 4 for 1 hour. Cool in the tin.
Blend the icing sugar and lemon juice into a coating consistency. Turn out the cake. Pour over the lemon icing.