Sticky ginger lemon drizzle cake

Sticky ginger lemon drizzle cake

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

Prep: 45 mins Cook: 50 mins - 1 hr Plus cooling


Cuts into 12 slices
Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd

Nutrition and extra info

  • Freeze un-iced sponge only

Nutrition: per slice

  • kcal541
  • fat27g
  • saturates16g
  • carbs71g
  • sugars51g
  • fibre1g
  • protein5g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.


  • 140g 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…

  • 300g 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-…

  • 4 tsp ground ginger
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 140g dark muscovado sugar
  • 140g black treacle
  • 140g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 300ml whole milk
  • 1 large egg

For the lemon drizzle

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g granulated sugar
  • 50g preserving sugar or crushed sugar cubes

For the lemon curd filling

  • about ½ jar good lemon curd
  • 2 balls stem ginger, diced

For the creamy icing

  • 4 tbsp syrup from the stem ginger jar
  • 100g soft cheese
  • 200ml double cream
  • 3 tbsp icing sugar, sieved


  1. Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).

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

  3. Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.

  4. Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.

  5. For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
triciachatt's picture
25th Jul, 2013
Definitely one of the best cakes ever. Delicious!
27th Jun, 2013
This is one of the best cake recipes I've made! I have made it three times so far and it's turned out perfect every time. Yum.
12th Jun, 2013
I made this cake for my daughter's birthday and chose it for its keeping qualities, as I had to make it on Monday for my son-in-law to collect early on Tuesday. The birthday was on Thursday but half the cake was gone by Tuesday evening. She said it was 'possibly the most delicious birthday cake ever' and my son-in-law has just asked if I can make one for his birthday next week. I simplified the recipe slightly by gently melting the butter with the treacle, syrup and sugar but NOT the milk. I beat the egg into the milk and added it at the end. No problems with separating or curdling this way. In two tins it took 35 mins. Oh, and I sandwiched them with a layer of lemon curd and a layer of cream cheese frosting. I had to use 2 lemons to get enough juice for the drizzle so I used the zest of both as well. I'm looking forward to trying a piece of the next one!
25th Apr, 2013
Further to my comment 31st March.. The flavour of the cake was lovely, and the texture really moist. It did dip in the oven , so next time I would make it in 2 sandwich tins. My fiancé loved it, so I will make it again BUT DO NOT WARM THE MILK AND SUGAR MIX TOO MUCH! Enjoy!
18th Apr, 2013
Amazing cake! Had trouble with the milk, treacle, etc too but now I just put it through a sieve every time just in case :) tastes beauuuutiful
31st Mar, 2013
I too had terrible trouble with the treacle/milk/sugar mix. The first one split leaving huge lumps of protein from the milk in the mix. Binned that and redid it, but that split too!! I bake a lot and do not normally struggle with a recipe. The cake is in the oven at the moment. Lets hope it's worth all the drama!!
10th Feb, 2013
The ratio of double cream to soft cheese seems to be off. If you use the amount of cream called for, you get soup. It works better to add the cream by the tablespoon until you get a mixture of the right consistency to "dollop." A lovely cake, though.
25th Jan, 2013
Just finished making this cake and it is perfection! It's so tasty and moist. I used two baking tins instead of splitting a large cake. I baked them at the temperature stated but for only 30 minutes. I also left out the cream filling and just used the lemon curd filling, still lovely! Will be making a heart shaped version for my other half for valentines day!
23rd Jan, 2013
This cake is wonderful. I have now made it twice. I too used two tins to avoid any cutting dramas. I only used half the cream in the middle on the second one as the first one kept having land-slides and was difficult to transport to work without support! Lemon cake and ginger cake are two of my favourites - to have them both together is bliss!
18th Jan, 2013
OMG!! wonderful cake. Easy to make, moist and really tasty. I made mine in one tin and didn't split it after, just put some lemon icing on top and it was fine. (I had no cream cheese) I think as it is so moist it can get away without the filling anyway. It would be lovely for Christmas as the spices give it that lovely Christmassy taste. I would certainly recommend you try this one.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.