Butter Lemon Cake with Ginger Beer Icing

Cream together the butter and sugar for the cake.

Separate the eggs and beat the yolks together, reserving the whites for later. Add the beaten yolks to the creamed butter and stir through.

Add the flour, baking powder and coconut milk to the batter and continue stirring until everything is smoothly incorporated.

Zest and juice one lemon, and add all of this to the batter. Stir through.

Beat the egg whites until they are white and foamy. Fold them into the batter.

Grease a baking pan, and pour the batter in. Cook at 180 degrees C (360 F) for twenty to twenty-five minutes.

In the meantime, make the icing. Cream butter with icing sugar. Add the ginger beer spice mix (or if you don’t have access to this, you can use a half-teaspoon each of ground ginger and cream of tartar). Zest the lemon half and add this zest to the creamed mixture, reserving a little for sprinkling over the finished cake.

Add cream to loosen the icing to its proper texture – I needed two tablespoons of cream, although you may need more or less.

Spread icing on top of the cake. Sprinkle with reserved lemon zest and serve.