• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Domestic Gothess
  • Recipes
  • About
  • Contact
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Recipes / Baking / Lemon And Ginger Drizzle Cake

    Lemon And Ginger Drizzle Cake

    Published: Aug 6, 2015 · Modified: Nov 2, 2019

    Go to Recipe

    Lemon and ginger drizzle loaf cake - Domestic GothessAs much as I love an impressive, multi-layered, over the top cake; for general every day cake eating you can't beat a simple lemon drizzle loaf cake. It is fairly plain, but gloriously so, damp and sticky yet light, with a sharp lemon tang and a slightly crunchy crust. I added a bit of a ginger kick to mine - not too much, the lemon should be the predominant flavour, but enough to take it beyond the standard lemon drizzle and add a subtle warmth and depth of flavour.

    Damp lemon and ginger drizzle cake - Domestic GothessI like my lemon cakes to be intensely lemony, so I used both zest and lemon juice in the batter, topped it with extra sugared zest and then gave it a generous drenching of lemon syrup; there may seem to be an awful lot of syrup, but it soaks it all up, leaving it beautifully moist and strongly flavoured. This is a simple cake to make, but incredibly satisfying, best enjoyed with a cup of tea. Because it is so moist it keeps incredibly well, and actually even tastes better after it has had a couple of days to mature. One word of warning, leave the cake in the tin until it is completely cold, all of that syrup makes it rather delicate while it is warm and it may crumble.

    Lemon and ginger drizzle cake - Domestic Gothess

    Lemon and ginger drizzle loaf cake - Domestic Gothess
    Print
    5 from 1 vote

    Lemon And Ginger Drizzle Cake

    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Servings 1
    Author Domestic Gothess

    Ingredients

    Cake

    • 125 g (½ cup) butter
    • 175 g (¾ cup + 2 tbsp) caster sugar
    • zest and juice of 1 large lemon
    • 2 large eggs
    • 175 g (1 + ½ cups) self-raising flour
    • 2 tsp ground ginger
    • pinch salt
    • 2 balls of stem ginger finely chopped

    Topping

    • zest of 1 lemon
    • 15 g (1 rounded tbsp) granulated sugar
    • juice of 1 lemon
    • 2 tbsp stem ginger syrup
    • 100 g (1 cup) icing (powdered) sugar

    Instructions

    • Heat the oven to 180C/350F/gas mark 4. Grease an approx. 22x11cm loaf tin and line with greaseproof paper.
    • Cream together the butter and sugar until light and fluffy, beat in the eggs one at a time, whisking well after each addition, then beat in the lemon zest. Sift in the flour, salt and ground ginger and fold in gently, then fold in the lemon juice and chopped stem ginger. Scrape the mixture into the prepared loaf tin and bake for about 45 minutes until a skewer inserted into the centre comes out clean.
    • While the cake is cooking prepare the topping. Rub the lemon zest and granulated sugar together in a small bowl and set aside. Put the lemon juice, stem ginger syrup and icing sugar into a small saucepan and heat gently until the sugar has dissolved.
    • As soon as the cake comes out of the oven, poke holes all over the top with a skewer, sprinkle over the sugar and zest mixture, then pour over the syrup, try and make sure that the whole cake gets an even dousing. Leave the cake in it's tin until it is completely cold - it is delicate while warm and may crumble.

    Notes

    Adapted from How To Be A Domestic Goddess By Nigella Lawson

    Lemon & ginger drizzle loaf cake - Domestic GothessI am sharing this with Fabulous Foodie Fridays, Fiesta Friday, Foodie Fridiy, Foodie Friends Friday, Friday Favourites and Friday Features.
    Tasty Tuesdays on HonestMum.com

    Link up your recipe of the week
    CookBlogShare

     

    « Plantain Chips & Encona Peruvian Amarillo Chilli Sauce Review
    Cinnamon Honey Cornmeal Pancakes With Lemon Honey Cinnamon Syrup & Roasted Plums »

    Never Miss A Post!

    Subscribe to get all the latest recipes delivered to your inbox.

    Reader Interactions

    Comments

    1. Andrew

      February 25, 2019 at 12:17 pm

      5 stars
      Well - it's cooling in its 20 cm x 20 cm tin - cooked for 35 mins as I didn't have the correct sized tin! Looks good so fingers crossed it's worked. I have only taken up baking in the past couple of months and so far everything has been ginger or lemon so I'm increasing my repertoire with lemon AND ginger!

      Reply
    2. Su-Fen

      May 08, 2020 at 1:23 pm

      I love all things lemon! And with ginger! It just elevates it to the next level! May I know what Stem Ginger Syrup is please? Can it easily be found in grocery stores or home-made?

      Reply
      • hannahhossack

        May 08, 2020 at 1:31 pm

        Hi Su-Fen, stem ginger syrup is just the syrup from the jar that stem ginger comes in. It is easy to find in supermarkets in the UK but I don't know about elsewhere. You can make your own however if you aren't able to find it: https://www.talesfromthekitchenshed.com/2016/10/homemade-stem-ginger/

        Reply
        • Su-Fen

          May 09, 2020 at 5:59 am

          Thanks, Hannah! Probably easier to make my own as I don’t remember seeing them in the stores here. Appreciate the link for the recipe!

          Reply
    « Older Comments

    Trackbacks

    1. Victoria Sponge Cake with Blackberry Compote - Vikalinka says:
      January 8, 2017 at 3:57 pm

      […] Lemon and Ginger Drizzle Cake from Domestic Gothess […]

      Reply
    2. Lemon And Cardamom Sour Cream Pound Cake And Domestic Gothess Turns One! - Domestic Gothess says:
      September 23, 2019 at 1:02 pm

      […] so I made a lemon and cardamom sour cream pound cake (and yes I know that I posted a recipe for lemon drizzle cake just last week but you can never have enough lemon cake in my opinion). This decision was mostly […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hannah Hossack-Lodge (Domestic Gothess)

    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

    More about me →

    Popular

    • Curried Vegetable Pasties (Vegan)
    • Vegan Fruit And Nut Flapjacks
    • Vegan Chocolate Fudge Cake
    • Vegetable Tagine With Almond And Chickpea Couscous

    Footer

    ↑ back to top

    About

    • About Hannah
    • Disclosure and Privacy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    Copyright © 2021 Domestic Gothess. All rights reserved.