Lemon & Buttermilk Cake

Ingredients:
250g unsalted butter
2 cups raw sugar
4 eggs, at room temperature
Zest of 2 lemon
1 teaspoon minced ginger
3 cups plain flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Juice of 1 lemon
¾ cup buttermilk
1 ½ teaspoons vanilla extract

Directions:
Preheat the oven to 180°C (350°F). Line the bottom and sides of a 30x22cm cake pan (I used a 25cm round pan). Cream together butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, allowing each to fully incorporate before adding the next one. Add lemon zest and ginger, mix to combine.

Sift dry ingredients together in a bowl and then combine lemon juice, buttermilk and vanilla in another bowl or jug. Alternate flour and buttermilk mixtures, starting and ending with flour. Mix well between each addition until fully combined. Bake for 45 minutes to an hour until a skewer comes out clean. Cool on a wire rack. Serve the cake in wedges, with strawberry and Pimms compote.