One of my favorite combinations, lemon and ginger emphasize each other so well that each flavor is more vivid because of the presence of the other. Grating ginger can be a problem, especially if you don’t have a grater with small teardrop-shaped holes set at a diagonal to the metal. I love Microplane graters, but they just reduce fresh ginger to liquid. So, failing the right grater, just slice and finely chop the peeled ginger with a sharp stainless-steel knife. The mixing method here is adapted from large-scale bakery methods, meant to produce a perfectly smooth batter with a minimum of effort, thus giving the baked cake a tender, moist crumb.