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Sticky Ginger Cake With Lemon Icing

The memory of my grandmother’s kitchen still fills me with warmth. Every autumn, as the leaves turned fiery shades of red and gold, she’d bake a ginger cake. The aroma of ginger, cinnamon, and treacle would seep through the entire house, a comforting signal that the holidays were near. Her sticky ginger cake, always topped with a tangy lemon icing, wasn’t just a dessert; it was a symbol of home, family, and love – a tradition I’m so happy to continue.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes – 1 hour
Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Servings: 12
Yield: 1 cake
Dietary Type: Vegetarian

Ingredients

225 g self-raising flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
115 g butter, cut into cubes, plus extra for greasing
115 g dark muscovado sugar
115 g black treacle
115 g golden syrup
250 ml whole milk
85 g ginger in syrup, drained and finely grated
1 egg

For the Icing:

50 g icing sugar, sifted
1 teaspoon lemon zest, finely grated
1 tablespoon lemon juice

Equipment Needed

18cm round, 7cm deep cake tin
Greaseproof or parchment paper
Large mixing bowl
Medium saucepan
Wooden spoon
Skewer
Airtight container

Instructions

Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper. Ensuring the base is well covered will prevent sticking.
Put the flour, bicarbonate of soda, ground ginger, ground cinnamon, and ground mixed spice into a large mixing bowl.
Add the butter (cubed) and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. This step is crucial for achieving a tender crumb. Don’t overwork the mixture.
In a medium saucepan, combine the sugar, treacle, syrup, and milk. Heat gently, stirring constantly until the sugar has dissolved completely. This ensures a smooth and even batter.
Turn up the heat and bring the mixture to just below boiling point. Watch carefully to prevent it from boiling over.
Add the grated stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. The heat from the treacle mixture will help to activate the bicarbonate of soda, giving the cake a light and airy texture.
Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Don’t overmix, as this can result in a tough cake.
Pour the batter into the prepared tin and bake for 50 minutes-1 hour, or until a skewer pushed into the centre of the cake comes out fairly clean. If the skewer has a few moist crumbs clinging to it, that’s okay; the cake will continue to set as it cools. If the top of the cake is browning too quickly, loosely cover it with foil during the last 15-20 minutes of baking.
Leave the cake to cool completely in the tin before turning it out. This prevents the cake from breaking. To freeze, wrap it tightly in greaseproof paper, then in cling film. It can be frozen for up to 1 month.
To make the icing, mix together icing sugar and lemon zest.
Gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. The consistency should be thick enough to drizzle but thin enough to spread slightly.
Drizzle the icing in a zig-zag pattern over the surface of the cake, turn the cake around, and drizzle again to create a cross-hatched finish. This adds visual appeal and ensures an even distribution of the lemon flavour.

Expert Tips & Tricks

Bloom your spices: To intensify the flavour of the spices, gently toast them in a dry pan for a minute or two before adding them to the flour. Watch them carefully to prevent burning.
Use a digital thermometer: An oven thermometer is invaluable for ensuring accurate baking temperatures, as ovens can often fluctuate.
Greaseproof paper trick: To easily line the cake tin, cut a circle of greaseproof paper slightly larger than the base and two strips of paper long enough to go up the sides. This makes removing the cake a breeze.
If your cake is doming in the oven: Reduce the oven temperature by 10-15 degrees Celsius and loosely cover the cake with foil. This will slow down the rising process and prevent cracking.
For a richer flavour: Use a combination of dark and light muscovado sugar. The dark sugar adds a deeper molasses flavour, while the light sugar provides sweetness.
Make ahead: The cake can be baked 1-2 days in advance. Store it tightly wrapped at room temperature, then ice it just before serving.

Serving & Storage Suggestions

Serve the sticky ginger cake at room temperature. It’s delicious on its own, or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. A cup of strong coffee or a pot of tea pairs perfectly with the rich, spicy flavours.

The cake keeps for up to 2 weeks when stored in an airtight container at room temperature. In warmer weather, it’s best to store it in the refrigerator. To freeze, wrap the cooled cake tightly in plastic wrap, then in foil or a freezer bag. It can be frozen for up to 1 month. Thaw it overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	287.6 kcal	N/A
Calories from Fat	87 g	30%
Total Fat	9.7 g	14%
Saturated Fat	5.7 g	28%
Cholesterol	38 mg	12%
Sodium	445.1 mg	18%
Total Carbohydrate	50.4 g	16%
Dietary Fiber	2.5 g	10%
Sugars	22.7 g	90%
Protein	3.7 g	7%

Variations & Substitutions

Gluten-Free: Use a gluten-free self-raising flour blend. You may also need to add a binder such as xanthan gum to improve the texture.
Dairy-Free: Substitute the butter with a vegan butter alternative and use a plant-based milk such as almond or oat milk. Ensure your treacle and golden syrup are also vegan-friendly.
Spiced Orange Cake: Replace the lemon zest and juice in the icing with orange zest and juice for a citrusy twist.
Maple Syrup: If you don’t have golden syrup, you can substitute with maple syrup, although the flavour will be slightly different.
Walnuts: Add chopped walnuts to the batter for some extra texture and nutty flavour.

FAQs (Frequently Asked Questions)

Q: Can I use fresh ginger instead of ginger in syrup?
A: While you can use fresh ginger, the ginger in syrup provides a sweetness and unique texture that complements the cake beautifully. If using fresh, use about 3 tablespoons of finely grated ginger and consider adding a touch more sugar to the batter.

Q: Why is it important to cool the cake completely before icing it?
A: If you ice the cake while it’s still warm, the icing will melt and become runny, resulting in an uneven and messy finish.

Q: Can I make this cake in a different size tin?
A: Yes, but you may need to adjust the baking time accordingly. If using a larger tin, the cake will bake faster; if using a smaller tin, it will take longer. Keep an eye on it and check for doneness with a skewer.

Q: What if I don’t have muscovado sugar?
A: You can substitute it with dark brown sugar, although the flavour will be slightly less intense.

Q: My cake is dry. What did I do wrong?
A: Overbaking is the most common cause of a dry cake. Be sure to check for doneness with a skewer and don’t overbake. Also, ensure that your oven temperature is accurate.

Final Thoughts

This sticky ginger cake with lemon icing is more than just a recipe; it’s an invitation to create lasting memories. The warm, comforting spices and tangy citrus glaze make it the perfect treat for any occasion. So, gather your ingredients, preheat your oven, and let the aroma of ginger fill your kitchen. I encourage you to try this recipe and share your creations with loved ones. And don’t hesitate to let me know how it turns out – I’d love to hear your feedback!

Sticky Ginger Cake With Lemon Icing Recipe