White Pepper and Ginger Lemon Cake
Delight your taste buds with this sophisticated White Pepper and Ginger Lemon Cake, a unique twist on classic lemon desserts that perfectly balances warming spices with zesty citrus. This moist and tender cake is infused with a subtle kick of ground white pepper and earthy ginger, harmonizing beautifully with the brightness of freshly squeezed lemon juice and zest. Topped with a luscious tangy lemon glaze, it boasts a perfect blend of sweet, spicy, and tart flavors in every bite. Ideal for everything from afternoon tea to elegant gatherings, this cake is both easy to make and irresistibly delicious, ready in just over an hour. Impress your guests or treat yourself to a refined dessert experience with this flavorful, spiced lemon loaf!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 200 grams granulated sugar
- 4 units large eggs
- 260 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons ground white pepper
- 1 teaspoons ground ginger
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 60 milliliters lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 120 grams confectioners' sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric hand mixer.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground white pepper, ground ginger, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix on low speed until just combined.
Fold in the lemon juice and lemon zest gently using a spatula, ensuring the batter is smooth and well-blended.
Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by whisking together the confectioners' sugar and 2 tablespoons of lemon juice until smooth and slightly runny.
Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack.
Drizzle the glaze over the completely cooled cake, letting it run down the sides for a beautiful finish.
Slice and serve as a delightful dessert or accompaniment to tea!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 33.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 85 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.
