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For the lemon drizzle

For the lemon curd filling

For the creamy icing

Nutrition: per slice

  • kcal541
  • fat27g
  • saturates16g
  • carbs71g
  • sugars51g
  • fibre1g
  • protein5g
  • salt1g
    low
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Method

  • step 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).

  • step 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.

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, November 2012

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Comments, questions and tips (56)

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Overall rating

A star rating of 4.7 out of 5.58 ratings

gervais

Such an easy recipe and absolutely delicious. Really moist Ann’s full of ginger flavour. Will definitely make again

dcstanden

I had been looking for my fav bbc recipe for sticky lemon drizzle ginger cake, but can only find this suped-up OTT recipe now. Just the cake with lemon drizzle is quite enough. The extra icing is way too much sugar in an already v. sweet cake - not for me but original recipe would get 5 stars from…

suegarnett

Always a successful bake and popular.

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question

Delicious moist cake.

Karen Moran

I’m not a cake maker at all, but this never fails to impress. I make two smaller cakes as I can’t trust myself to cut a large cake in half. Same temp but cook for 45 mins, checking halfway and then regularly. A crowd pleaser.

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