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Ginger & Lemon Cake

Ginger & Lemon Cake

Ginger spiced cake with lemon curd and cream
Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 14
Author thebakingexplorer


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 up to 2 days


If you need a lemon curd recipe, check out my Homemade Lemon Curd recipe.