Lemon cake with mastiha aroma

Preheat the oven to 165˚C (330˚F) and butter and flour a rectangular cake pan (1-liter capacity), tapping it to remove any excess flour.
In a bowl, whisk together the flour, baking powder, salt, and zest. In another bowl, beat the butter and sugar with an electric mixer until the mixture becomes light and fluffy. Add the eggs one at a time, continuing to beat, then add the Mastic liqueur and beat again.
Gradually add half of the flour mixture, continuing to beat, then add the milk and lemon juice. Add the remaining flour mixture and beat for just a little longer until the ingredients are well combined. Do not overbeat the cake batter.
Pour the batter into the prepared pan and bake for about 45-50 minutes, or until the top is golden and a knife inserted comes out clean. Let the cake cool in the pan for 15 minutes, then invert it to cool completely. Cut into slices and serve with a scoop of vanilla or mastic ice cream.

€27,95

€12,60

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