This recipe is from Tamasin Day-Lewis's Good Tempered Food, and is the reason I bought the book. The cake is terrific.
Drenched Ginger and Lemon Cake
175g/6oz unsalted butter
175g/6oz light muscovado sugar
2 large eggs
grated zest and juice of 2 lemons
1 tsp. baking powder
a pinch of salt
175g/6oz. self-raising flour, (She used 1/2 Shipton Mill's wholemeal, 1/2 Dove' Farm organic plain white.) I just used plain self-raising flour.
3-5 tbsp. milk
4 pieces of ginger from a jar of stem ginger in syrup
35g/1-1/2 oz. demerara sugar
2 tbsp. ginger syrup
preheat oven to 180C./350F./Gas 4
Butter a 15-18cm/6-7in. cake tin and line the base with a circle of buttered greaseproof paper.
Cream the butter and muscovado sugar until light and fluffy, then beat in the eggs one at a time.
Grate the lemon zest into the mixture, then sift over the baking powder, salt, and flour, and fold them in lightly with a metal spoon.
Stir in enough milk to give a dropping consistency, then add the finely chopped ginger and fold in lightly.
Plop into the tin, smooth the top, and bake in the centre of the oven for about 40 to 50 minutes, until springy to the touch in the centre.
Remove from the oven, and leave for 15 minutes before turning out onto a rack.
When still warm, place on a plate, and with a long skewer, pierce holes all over the cake from the top through to the bottom.
Put the demerara sugar, lemon juice, and ginger syrup in a pan, stir as it heats to dissolve the sugar, then bubble it up fiercely for a minute or so.
Pour it as slowly as you can over the top of the cake, allowing it to seep down the holes. Serve warm or cold with creme fraiche.