Ginger Cake Iced in Lemon
Indulge in the perfect balance of warmth and zest with this Ginger Cake Iced in Lemon—a deliciously moist treat that combines the comforting spice of ginger and cinnamon with the bright, tangy sweetness of a silky lemon glaze. Made with rich dark brown sugar and golden syrup, every bite is packed with deep, caramelized flavors, while the light lemon icing bursts with citrusy freshness. This easy-to-make dessert bakes to perfection in just 40 minutes and is finished with a drizzle of lemony goodness that sets beautifully atop the soft, spiced cake. Ideal for cozy afternoons or as a show-stopping teatime treat, this recipe is sure to delight your taste buds. With simple ingredients and an approachable process, this ginger cake might just become your new go-to bake for any occasion!
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 150 grams dark brown sugar
- 150 grams golden syrup
- 100 ml whole milk
- 2 large eggs
- 200 grams self-raising flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 200 grams powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 170°C (338°F) and grease and line a 20 cm (8-inch) square cake tin.
In a saucepan over low heat, melt the butter, dark brown sugar, and golden syrup together until smooth. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the milk and eggs until combined.
Pour the cooled butter mixture into the milk and egg mixture, stirring until smooth and fully incorporated.
In a large mixing bowl, sift together the self-raising flour, ground ginger, ground cinnamon, and baking soda.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until the batter is smooth and lump-free.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
To make the lemon icing, sift the powdered sugar into a bowl. Add the fresh lemon juice and lemon zest, then mix until smooth and thick but pourable.
Once the cake is completely cool, drizzle the lemon icing over the top, spreading it evenly using a spatula or spoon.
Let the icing set for about 30 minutes before slicing the cake into squares and serving.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 59.1 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
