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Home » Home Baking » Easy Lemon and Ginger Drizzle Cake

Easy Lemon and Ginger Drizzle Cake

Author: Karon Grieve Published : September 2012

Recipe
lemon and ginger drizzle cake
lemon and ginger drizzle cake pin image

Lemon drizzle cake is a British classic. How on earth cam one improve on that? Well by the addition of gorgeous hot spicy ginger and making it into this easy lemon and ginger drizzle cake. This really gives it a kick and ramps up that luscious lemon flavour too.

top down shot of the full cake with daisies in centre

Food and friendship, the two go hand in hand. This was the cake I made on Wednesday for my lovely friend Louise when she came to visit. I haven’t seen Louise for over fifteen years, seriously where does time go?

Actually time just disappeared completely as soon as we saw each other. We were picking up old conversations as if we’d only just stepped out of the room and not out of each other’s lives for more than a decade.

That is real friendship and thus deserves a cake, my gorgeous lemon and ginger drizzle cake!

lemon and ginger drizzle cake with slice cut out

Lemon and ginger

A cake that is a partnership of flavours too. Lemon and ginger are a great team. The lemon sings of summer freshness and has that juicy mouth-puckering zesty tang.

Meanwhile, the ginger has spice and heat and richness too. Lemon and ginger are indeed a marriage made in flavour heaven.

cake cooling on wire rack

Lemon drizzle cake a British classic

Did you know that in a recent survey 40% of Brits claimed that lemon drizzle cake was their favourite cake?

This great cake has been around since the 17th century and was originally a traditional pound cake. That means that there were equal measures (500g/1 lb) of sugar, butter, flour and eggs in it.

Sometimes lemon drizzle cake is actually drizzled with icing and sometimes like my easy lemon and ginger drizzle cake it is the syrup that is drizzled on to and into the cake.

slice of lemon drizzle cake

Ingredients for easy lemon and ginger drizzle cake

Well, there’s lemon of course. Good fresh lemons. If you can’t get unwaxed lemons don’t panic. Simply scrub the lemons in warm soapy water, rinse thoroughly and pat dry. Voila! You now have unwaxed lemons.

Ginger in the form of the stem ginger that comes in thick ginger syrup in jars. Butter, caster sugar, eggs, self-raising flour and granulated flour.

lemon and ginger drizzle cake close up of top of cake

How to make this cake

This is a simple cake to make. It is basically a sponge cake mix but with the added lemon and ginger.

The famous drizzle effect and what makes the cake so moist comes after you have baked your lemon and ginger drizzle cake.

The trick is to pierce little holes all over the top of the cake and liberally drizzle the lemon and ginger syrup you’ve made on to the cake.

It will seep into the holes and spread beautifully throughout.

This gives the cake a real richness and boosts the flavour of the lemon and ginger beautifully.

cake on table with blue jug behind and large daisy at side

How to serve lemon and ginger drizzle cake

Simply serve this luscious cake with a nice cup of tea in true British style. Or get your Italian groove on and serve the cake alongside some of my lovely Limoncello Lemon Ice-cream.

Okay, you can use vanilla ice cream but doubling up the lemon-like this is totally amazing and makes this simple lemon and ginger drizzle cake into a wonderful dessert.

In fact serving a slice of this cake alongside a glass of homemade limoncello is the perfect way to end a meal or as a delightful treat in the afternoon. Preferably with sunshine and friends.

side view of cake with daisies on top and knife at side of cake plate

How long will this cake keep?

If you store your lemon and ginger drizzle cake in a proper cake tin or plastic box it will keep for about 5 of days.

It keeps longer than most cakes due to the moistness created by the lemon and ginger syrup that has worked it’s way inside the cake.

Can you freeze lemon drizzle cake

Yes you can. However, I would freeze it before adding that all-important lemon drizzle syrup. Simply wrap the lemon and ginger cake in cling film and then pop it in a labelled freezer bag and keep for up to 3 months.

Defrost completely and then go on to the drizzling stage.

larder links

Looking for more easy and super tasty cakes to try? Then check these out before you go;

Easy Coconut Lemon and Ginger Cake

Summer Berry Cake

Eton mess strawberry sponge cake

Raspberry and white chocolate roulade

Buerre noisette/brown butter apple cake

Healthy Coffee and Walnut Cake

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
lemon and ginger drizzle cake by larderlove

Lemon and Ginger Drizzle Cake

Karon Grieve
This deliciously moisy cake is packed with flavour and so easy to make, the perfect tea time treat
4.50 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 30 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 5 minutes mins
Course baking
Cuisine British
Servings 8 people
Calories 332 kcal

Ingredients
 

  • 125 g unsalted butter
  • 175 g caster sugar superfine sugar
  • 2 eggs
  • 175 g self raising flour cake flour
  • 2 lemons
  • 1 tsp preserved stem ginger chopped
  • 2 tsp ginger syrup from the preserves jar
  • 50 g granulated sugar
Metric – US Customary

Instructions
 

  • Preheat the oven to 180C/350F/Gas4 Grease and line a 9″ cake tin
  • Cream the butter and sugar until they are light and fluffy.
  • Break the eggs into a jug and whisk. Now add some to the sugar and butter and beat in, add some of the flour and stir, do this till you finish all the flour and eggs.
  • Grate the zest off one lemon and add this, also add one teaspoon of the ginger syruup and the finely chopped preserved ginger. Squeeze the juice from the lemon and add this as well. Now stir to combine and pour the batter into the prepared tin.
  • Bake for approximately 30-35 minutes or until risen and golden and a skewer inserted in the centre comes out clean.
  • Leave the cake in the tin to cool.
  • Zest the second lemon and put the zest in a little dish along with half of the granulated sugar.
  • Squeeze the juice from the lemon and put this along with the remaining granulated sugar and the other teaspoon of ginger syrup into a small pan and heat slowly to dissolve sugar, raise temperature and then simmer for 5 minutes until you get a lemony syrup.
  • Now take a small skewer or toothpick and prick the cake surface all over. Spoon on the syrup so it will get into those little holes and then sprinkle the mixed zest and sugar on top.

Notes

This lemon and ginger drizzle cake will keep for up to 5 days in a cake tin. The cake base will freeze for up to 3 months

Nutrition

Calories: 332kcalCarbohydrates: 49gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 75mgSodium: 20mgPotassium: 79mgFiber: 1gSugar: 31gVitamin A: 456IUVitamin C: 14mgCalcium: 21mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Home Baking

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Comments

  1. Cherry Ripe says

    September 1, 2012 at 9:18 am

    Oooh, yum, thank you Karon!
    S. x

    Reply
  2. lynda kling says

    September 2, 2012 at 12:55 pm

    It looks delicious- have to try this one!
    Wish you had a photo of the cake being carried off! He must be into everything!

    Reply
  3. Karon says

    September 5, 2012 at 9:29 am

    The cake tasted great (what we got of it) and yes, the polecat definately made an impression that day!
    Kx

    Reply
  4. Claudia Freiberger says

    November 30, 2020 at 2:25 am

    5 stars
    I love the Lemon Drizzle Cake .
    Did not have ginger so I backed it without .
    It’s so delicious a must for lemon cake lovers.

    Reply
    • Karon Grieve says

      November 30, 2020 at 11:07 am

      Hi Claudia
      So glad you baked my lemon drizzle cake. No ginger, no problem, love lemon cake!
      K

      Reply
  5. Belinda Brooke says

    June 18, 2022 at 10:54 pm

    Hi,
    Your cake looks delicious! Do you know how I could convert this into a 6 inch or 8 inch round cake? I want to make a lemon and ginger layered cake with lemon buttercream for my husband’s birthday, do you think the cake would hold together when layered?

    Reply
    • Karon Grieve says

      June 21, 2022 at 8:41 am

      Hi Belinda
      You could simply slice this cake through the centre when baked or use 2 x 6″ cake tins instead. It should hold up well enough. I haven’t tried this myself. Or you could ice it with buttercream instead of layering. Hope you find a way for hubby to enjoy it on his birthday.
      K

      Reply
4.50 from 4 votes (3 ratings without comment)

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