Sticky Ginger Cake with Lemon Icing
Warm, spiced, and irresistibly moist, this Sticky Ginger Cake with Lemon Icing is a crowd-pleasing dessert perfect for any occasion. Infused with the rich flavors of molasses, golden syrup, and ground ginger, this cake delivers a deep, comforting sweetness balanced by the zesty tang of a glossy lemon icing drizzle. With a beautifully soft texture and a hint of warmth from cinnamon, each bite melts in your mouth, making it an ideal treat for cozy afternoons or festive celebrations. Ready in just over an hour, this easy-to-follow recipe creates a showstopping bake that serves up to 8. Complete with optional grated lemon zest for an added burst of citrus, this ginger cake is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 150 grams golden syrup
- 75 grams molasses
- 125 grams dark brown sugar
- 125 milliliters whole milk
- 2 large eggs
- 225 grams self-raising flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 150 grams powdered sugar
- 2 tablespoons fresh lemon juice
- 0.5 teaspoons grated lemon zest (optional)
Instructions
Preheat your oven to 160°C (320°F) and line a 20cm (8-inch) square baking tin with parchment paper.
In a medium saucepan, melt the butter, golden syrup, molasses, and dark brown sugar over low heat, stirring occasionally until smooth. Remove from heat and allow to cool slightly.
In a small bowl, whisk together the milk and eggs until combined.
In a large mixing bowl, sift together the self-raising flour, ground ginger, ground cinnamon, and baking powder.
Gradually pour the cooled butter-syrup mixture into the bowl of dry ingredients, stirring to combine.
Add the milk-egg mixture and gently fold until a smooth batter forms. Be careful not to overmix.
Pour the batter into the prepared baking tin and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
To make the lemon icing, sift the powdered sugar into a bowl and whisk in the lemon juice until smooth. Add the grated lemon zest for extra flavor, if using.
Once the cake has cooled, drizzle the lemon icing over the top, allowing it to drip down the sides. Let the icing set for 10-15 minutes before serving.
Slice and enjoy your sticky ginger cake with tangy lemon icing!
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 642.9 g | 234% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 459.7 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 571 mg | 44% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2000 mg | 43% | |
*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.
