Sticky ginger lemon drizzle cake

Sticky ginger lemon drizzle cake

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(45 ratings)

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

Easy

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
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Ingredients

  • 140g butter, cut into cubes, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 translucent, golden-amber coloured, sweet syrup

  • 300ml whole milk
  • 1 large egg

For the lemon drizzle

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 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

Method

  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.

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Comments, questions and tips

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emylouise89
25th Nov, 2012
5.05
Just made this cake for after a family Sunday dinner, went down very well indeed considering two of the people don't even like ginger! Making it in two sandwich tins definitely works better and I too used butter cream for the filling instead of cream cheese! I will definitely be making this again soon! Flag as inappropriate
emylouise89
25th Nov, 2012
5.05
Just made this cake for after a family Sunday dinner, went down very well indeed considering two of the people don't even like ginger! Making it in two sandwich tins definitely works better and I too used butter cream for the filling instead of cream cheese! I will definitely be making this again soon!
emily0803
24th Nov, 2012
2.05
This is not an easy cake to make! It definitely needs separating into 2 tins wish I'd read the comments before hand!! We also had problems with the treacle and milk it completely separated so treat it gently with heat and use a wooden spoon! All in all very sticky very sweet and a complete mess when put together. I'm hoping it will taste better tomorrow a bit mellow. Fingers crossed.
cakeanyone
24th Nov, 2012
5.05
Those of you who made in two halves, could you let me know how long you baked them for please? :)
rachsgoodfood
23rd Nov, 2012
5.05
Made this last week and it was very easy and absolutely gorgeous. I made it in two tins as I thought it might be difficult to cut with it being such a moist cake and put buttercream in the middle with the lemon curd as I couldn't use cream. Everybody who had some said how delicious it was. Hubby said it is his new fave will definitely make it again.
sllyst's picture
sllyst
18th Nov, 2012
5.05
Really wasn't too sure about this recipe when i first saw it, i am not a great ginger lover but my partner is and the thought of it with lemon was even worse but omg it was LOVELY! Everyone that had a bit loved it and wanted the recipe. A rare find but so glad i did!
atkinsd
14th Nov, 2012
I also made this as a birthday cake and it got rave reviews! Creamy filling made it feel extra special. Left off the sugar topping - it was fabulous as it was.
njamurphy
13th Nov, 2012
Did anyone else have trouble combining the sugar, trecle, syrup and milk??
phie23
13th Nov, 2012
2.05
Extremely Disappointed Had major issues - followed recipe exactly (for once!!!) Having cut cake in half sponge was way to delicate (questioned only one egg) and having assesmbled I was unfortunate to have to watch the top layer seperate and collapse like tectonic plates!!! let me assure you that was no easy! Cake was tasty and was demolished (further) very quickly by friends, but would certainly recommend using two sandwich cake tins or not cutting it in half.
katebowman
11th Nov, 2012
5.05
Made this for a friend's birthday and it was voted to be the best cake ever! Used two loaf tins, left for a day to mature, and did both the fillings - I think the cream really added to the cake overall. This cake wont last long enough for you to worry about refrigerating it! Didn't have preserving sugar but the glaze worked just fine with granulated. Will definitely make again.

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