I featured a recipe for Sticky Ginger & Lemon Drizzle Cake recipe on my Leftover Stem Ginger post. It really stood out to me and I got a couple of comments about how good it looked. I've changed the original recipe a bit to suit my own baking style and taste, and I also think my version is simpler to make and more foolproof. I've called it Ginger & Lemon Cake and it's made up of a sticky ginger sponge, filled with lemon curd, stem ginger and whipped cream. It's such a comforting Autumn/Winter recipe that's packed with flavour!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Ginger & Lemon Cake
In a pan on a low heat, melt the butter, black treacle and golden syrup together. In a large mixing bowl, stir together self raising flour, bicarbonate of soda, ground ginger, mixed spice, cinnamon and dark brown sugar. Add the melted butter mixure to the flour mixture and whisk together. Then add the eggs and milk to the mixture and whisk in.
Divide the mixture between two 8" sandwich tins and bake for 30 minutes.
For the fillings, chop up balls of stem ginger and mix with lemon curd. Then whip up the double cream, cream cheese, stem ginger syrup and icing sugar. Spread the lemon curd mixture on the bottom half of the cake, then added the cream on top. Then sandwich the two cake halves together. Dust the whole Ginger & Lemon Cake with icing sugar.
The sponge of the Ginger & Lemon Cake was so rich and moist, the ginger and lemon flavours are such a punchy mixture, they make your taste buds tingle in all the right ways!
What lemon curd should you use?
If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!
How long does the cake last for and can you freeze it?
The cake will keep in an airtight container for 2-3 days in the fridge. You can freeze the sponges alone, but once they are decorated with the fresh cream do not freeze them. To freeze the sponges, once they are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them.
Can this cake be made in different size cake tins?
If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 ½ additional teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this cake be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 ½ additional teaspoons baking powder. You may also like to add ½ tsp Xanthan Gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Can this cake be made dairy free?
For a dairy free version, use a dairy free baking spread and dairy free milk for the cake For the filling, replace the cream cheese and double cream with dairy free alternatives. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Round cake tin liners
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More gingerbread recipes...
Ginger & Lemon Cake
For the sponge
- 140 g Butter or baking spread
- 140 g Black treacle
- 140 g Golden syrup
- 300 g Self raising flour
- 1 tsp Bicarbonate of soda
- 4 tsp Ground ginger
- 2 tsp Mixed spice
- 1 tsp Ground cinnamon
- 140 g Dark brown sugar
- 300 ml Whole milk
- 1 Egg large
For the lemon curd filling
- 160 g Lemon curd
- 2 Balls stem ginger diced
For the creamy icing
- 3-4 tbsp Syrup from the stem ginger jar
- 100 g Cream cheese
- 200 ml Double cream
- 2 tbsp Icing sugar
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
- In a pan on a low heat melted butter, black treacle and golden syrup together. Once melted, remove from the heat
- In a large bowl stir together the self raising flour, bicarbonate of soda, ground ginger, mixed spice, cinnamon and dark brown sugar
- Pour the treacle mixture into the flour mixture and whisk well
- Whisk the egg and the milk together in a small bowl or jug, then add to the mixture a bit at a time, stirring well between each addition
- Divide the mixture between the tins and bake for 30 minutes or until a skewer comes out clean. Leave to cool fully
- For the filling, mix the lemon curd with the diced ginger and spread on the bottom sponge
- For the icing, beat together the ginger syrup, cream cheese, double cream and icing sugar until thick using an electric mixer. Add it to the cake on top of the lemon curd filling, then sandwich with the other half of the cake
- Serve immediately and store leftovers in the fridge for 2-3 days
If you like this, check out more of my Cake recipes!
Recipe slightly adapted from BBC Good Food.