This is more flavourful than a regular pound cake, with lots of spices to liven it up. It's another not-too-sweet cake that's perfect with a cup of tea or coffee.
230 g unsalted butter, at room temperature
650 g caster sugar
240 ml whole milk
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
400 g plain flour
½ teaspoon bicarbonate of soda
½ teaspoon salt
a 25-cm ring mould. greased and dusted with flour
Preheat the oven to 170°C (325°F) Gas 3.
Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat in the milk.
vanilla extract and lemon extract until well mixed Sift the cloves, cinnamon, ginger, nutmeg, flour, bicarbonate of soda and salt into a separate bowl, then add to the butter mixture and beat until all the ingredients are well combined Pour the mixture into the prepared ring mould and smooth over with a palette knife.
Bake in the preheated oven for 60-70 minutes, or until golden brown and a skewer inserted in the cake comes out clean.
Leave to cool slightly in the mould before turning out onto a wire cooling rack to cool completely.
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