Preheat the oven to 180C/350F/gas mark 4
Use a 20cm/8 inch round cake tin.
Grease and line the cake tin. Sift the flour, salt and baking powder into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar, lemon rind and spices. In a second bowl, mix the sour cream lightly with the milk, then stir gradually into the dry ingredients.
Spoon the mixture into the prepared tin and bake for 1 1/2 hours or until cooked through and firm to the touch, covering the surface with a piece of greased paper or foil if it browns too quickly. Cool for 10 minutes in the tin, then invert on a wire rack to cool completely.
