Sticky ginger lemon drizzle cake

Sticky ginger lemon drizzle cake

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(46 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

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, which can only be produced…

  • 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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RachelV
10th Nov, 2012
Absolutely amazing cake, stored unfilled to mature and result was a gorgeously sticky cake! Like someone above I did not want to refrigerate so combined the lemon curd filling with the cream cheese and syrup and left out the cream and icing sugar altogether, whisked until smooth and filled....so tasty!
cookeryqueen
8th Nov, 2012
5.05
This is undoubtedly one of the most delicious cakes ever!! I too, made it in 2 sandwich tins and only put lemon curd and stem ginger in middle. Gorgeous!
ruthcunio
7th Nov, 2012
5.05
this was absolutely delicious! Very popular with my friends and got better each day. I made it in 2 sandwich tins too - it shortened the cooking time as well as avoiding splitting a deeper cake.
ayeishaa
7th Nov, 2012
This looks delicious, will try it soon! I am 15 and have just started my own food blog t0astfordinner.blogspot.co.uk it would really help me if you looked at my blog and commented or told people you know about it. Thanks x
bluetricky_wicky
6th Nov, 2012
5.05
Made it without the creamy icing (ran out of cream cheese). Tastes amazing!
sallyk
6th Nov, 2012
5.05
If you only make one cake from Good Food, make this one! I made this for my Coffee Shop and sold out in a day. Only slight changes to to method and recipe - made it in two tins to save splitting the cake, and used lemon curd and plain buttercream for the filling so I didn't have to keep it in the fridge. Easy to make and even easier to eat! Fab fab fab!!
ladybuns
1st Nov, 2012
5.05
Made this at the weekend, but family found it before drizzled and iced, so served the rest up with drizzle over, and lemon curd rippled through whipped cream on top. Best ginger cake recipe I've found, may just make it my Christmas cake base!

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