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!

Nutriscore Rating: 35/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 170°C (338°F) and grease and line a 20 cm (8-inch) square cake tin.

Step 2

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.

Step 3

In a separate bowl, whisk together the milk and eggs until combined.

Step 4

Pour the cooled butter mixture into the milk and egg mixture, stirring until smooth and fully incorporated.

Step 5

In a large mixing bowl, sift together the self-raising flour, ground ginger, ground cinnamon, and baking soda.

Step 6

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.

Step 7

Pour the batter into the prepared cake tin and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.

Step 9

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.

Step 10

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.

Step 11

Once the cake is completely cool, drizzle the lemon icing over the top, spreading it evenly using a spatula or spoon.

Step 12

Let the icing set for about 30 minutes before slicing the cake into squares and serving.

Nutrition Facts

Serving size	1093.6 grams (1093.6g)

Amount per serving	% Daily Value*
Calories	3856

Total Fat 144.10g	185%
Saturated Fat 80.50g	403%
Polyunsaturated Fat 0.10g
Cholesterol 717mg	239%
Sodium 2593mg	113%
Total Carbohydrate 639.50g	233%
Dietary Fiber 7.60g	27%
Total Sugars 475.50g
Protein 36.80g	74%

Vitamin D 127IU	637%
Calcium 408mg	31%
Iron 6mg	32%
Potassium 880mg	19%

*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.

Source of Calories

Fat: 32.4%

Protein: 3.7%

Carbs: 63.9%