Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

  • 1
  • 2
  • 3
  • 4
  • 5
(201 ratings)

Cook: 50 mins - 1 hr


Serves 12

Try this moist and gooey stem ginger cake

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal285
  • fat10g
  • saturates6g
  • carbs50g
  • sugars31g
  • fibre1g
  • protein3g
  • salt0.81g
Save to My Good Food
Please sign in or register to save recipes.


  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tbsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp ground mixed spice
  • 115g butter, cut into cubes, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 115g dark muscovado sugar
  • 115g black treacle
  • 115g golden syrup
  • 250ml whole milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g drained stem ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the icing

  • 50g icing sugar, sifted
  • 1 tsp finely grated lemon zest
  • 1 tbsp lemon juice


  1. Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.

  2. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

  3. Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.

  4. Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)

  5. To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (273)

likecake's picture

very easy, gorgeous cake,bursting with flavour, didnt last long family ate seconds! must bake it again real soon

ojms92's picture

This was absolutely delicious and got even better after a couple of days!

olwenbishop's picture

i made this cake 12 months ago for the first time and it is my go to recipe for a cake that i love. What a great cake. A good tip is to serve it with some greek yogurt. It sounds yuck but trust me it's amazing

mrsonewattle's picture

AMAZING! I'm scoffing it right now - there may be none left by tea time! I baked it in a 26x19cm tray though, rather than a tall round tin, and didn't bother with the icing, I reckon that it'd be delicious with some warm custard.

foodie2shoes's picture

Wow! This is toooo good; rich, moist, gooey - pretty much everything I love in a cake. Ideal for bonfire night and a good autumn, winter cake. I made it for an outside sale and it flew off the table - tripled the quantities to make a giant tray bake as I love this sort of cake in big squares. The lemon icing is genius too - really cuts through the richness. Not much more to add - just perfect!

verschoyle's picture

Used normal ginger, cake turned out fab - will definitely make it again

courgettesandlimes's picture

Beautiful sticky cake. ginger not too overpowering because of the lemon.

katievictoriameyer's picture

I made this as a birthday cake and it was a massive hit. A perfect balance of flavours and very moist. Delicious!

carolecream's picture

Made this cake as my 5 year old wanted a ginger cake. It is so moist and lovely, and so easy to make. will make again, but maybe a bit too grown up unless with custard!!

lozzy24's picture

Made it for my Dad's birthday, he absolutely loved it!! Such a great cake, brilliant for ginger lovers.

jjglaysher20's picture

A favorite with my American friends. I substitute corn syrup and molasses when i can't get golden syrup or treacle. Just as delicious

pippidoodle's picture

I think I was having a bad day. I over heated the treacle mixture, realised after 50 minutes I'd set the oven at 160 degrees instead of 180, and to top it off, it sank in the middle. However, on a brighter note, it tastes delicious. : )

xcrawford's picture

I nearly always reduce the quantity of sugar with cake recipes, but i forgot with this, and its fine. I only cooked it for 45 minutes and it is really moist.
And lots of great comments, and second helpings.

joolshicks's picture

A really tasty cake - my husband declared this as the best ever ginger cake he's eaten & it was easy to make too.

arabellastrange's picture

Okay, this recipe is superb. It is simply the best ginger cake I have ever made. Even my mother (my baking idol!) says it is the best she's ever tasted and is taking the recipe home. I'm going to make another tomorrow and see if it improves with a week's keeping, like Parkin.
I couldn't get stem ginger so used crystalised instead, mostly finely chopped but a few bits left bigger for a 'bite'. It worked very well.
Thank you, Tom :)

weetabix's picture

Forgot the eggs!! Surprisingly good anyway..... still lovely and moist but could of done with a bit more rising!!! Next time ill try it with the eggs

lilmissreiki's picture

OMG, this is the most moist and gooey cake ever - simply amazing! I also cut up some extra stem ginger in to small pieces and sprinkled on the top. I am on strict instructions that I MUST make this cake again...and soon, lol.
Try it, you won't regret it :-)

h_andrews's picture

fabulous cake, even though I messed it up! I forgot to add the milk to the treacle/sugar mix, put it in the oven, remembered, poured the mix into a bowl and beat the milk in, returned it to oven and it still turned out amazing!

Kiwikate's picture

I live in France and can't buy golden syrup or treacle - is it possible to substitute sugar or something? Would love to try this recipe as I adore ginger in all shapes and form


Questions (11)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…