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    Ginger & Lemon Cake

    27/02/2013 by thebakingexplorer 12 Comments

    Ginger & Lemon Cake
    Jump to Recipe Print Recipe

    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!

    How to make Ginger & Lemon Cake...

    In a pan on a low heat I melted the butter, black treacle and golden syrup together. In a large bowl I stirred together self raising flour, bicarbonate of soda, ground ginger, mixed spice, cinnamon and dark brown sugar.

    I added the melted butter mixure to the flour mixture and whisked together. Then I added the eggs and milk to the mixture and whisked in.

     

    I divided the mixture between two 8" sandwich tins and baked for 30 minutes.

     

    For the fillings, I chopped up balls of stem ginger and mixed with lemon curd. Then I whipped up the double cream, cream cheese, stem ginger syrup and icing sugar. I dolloped this on top of the lemon curd, then sandwiched the two cake halves together.

    I spread the lemon curd mixture on the bottom half of the cake, then added the cream on top.

    Ginger & Lemon Cake

    For the final touch I dusted the whole Ginger & Lemon Cake with icing sugar.

    Ginger & Lemon Cake

    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!

    Recommended equipment & ingredients*

    8" cake tins Mixing bowls Cooling rack
    Kitchen scales Electric hand mixer Round cake tin liners

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

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    Ginger & Lemon Cake

    Ginger & Lemon Cake

    Ginger spiced cake with lemon curd and cream
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 14
    Author: thebakingexplorer

    Ingredients

    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

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
    • 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 up to 2 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Recipe slightly adapted from BBC Good Food.

    If you like this, check out more of my Cake recipes!

    Ginger & Lemon Cake

    Pin for later!

    Previous Post: « Things To Do With... Leftover Stem Ginger
    Next Post: Lemon Meringue Cupcakes »

    Reader Interactions

    Comments

    1. Sarah Barnes

      February 27, 2013 at 12:45 pm

      Looks gorgeous Kat! My mouth is watering!!

      Reply
      • Kat Buckley

        March 04, 2013 at 6:45 pm

        Thanks Sarah! It was really yummy 🙂

        Reply
    2. Angela Darroch

      February 28, 2013 at 10:21 pm

      Lemon curd and ginger - sounds good and looks delicious too. All the best in your new home.

      Reply
      • Kat Buckley

        March 04, 2013 at 6:47 pm

        Thank you very much 🙂

        Reply
    3. Anonymous

      March 02, 2013 at 11:43 am

      It looks great and i love lemoncurd en gember! I sure gonna m welke this one!

      Reply
    4. Victoria Lee

      March 02, 2013 at 1:35 pm

      Kat this looks incredible - definitely on my to-bake list now! Have fun exploring your new kitchen! x

      Reply
      • Kat Buckley

        March 04, 2013 at 6:48 pm

        Thank you! Oh you definitely have to make it! So loving my new kitchen!!

        Reply
      • Victoria Lee

        August 29, 2013 at 11:59 am

        Still an awesome recipe! Thanks for linking in with Feel Good Food! xx

        Reply
    5. Laura Denman

      August 31, 2013 at 9:10 pm

      This looks so good. Another bookmarked cake =)

      Reply
      • Kat BakingExplorer

        August 31, 2013 at 10:28 pm

        Thanks Laura! It is a really good cake, the mixture of flavours taste amazing together!

        Reply
    6. Nicky

      April 02, 2019 at 8:16 pm

      5 stars
      This cake was absolutely divine, moist, scrumptious and my family couldn’t get enough of it.

      Reply
      • thebakingexplorer

        April 03, 2019 at 1:09 pm

        Yay I'm so glad to hear this Nicky!! Thanks so much for letting me know 🙂

        Reply

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