Ginger Cake with Lemon Drizzle
![](https://hindsspices.co.za/wp-content/uploads/2024/05/hinds050522_171-Ginger-Cake-with-Lemon-Drizzle-scaled-1.jpg)
COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To PrintINGREDIENTS
- 1.7 cup(s) cake flour
- 1 tsp baking powder
- 1 tsp Buffalo Bicarbonate of Soda
- Pinch of salt
- 2 tsp Hinds Spices Pure Ground Ginger
- ½ tsp Hinds Spices Cinnamon
- ½ cup(s) soft brown sugar
- 1 extra-large egg
- ½ cup(s) milk
- 60g butter or baking margarine
- ½ cup(s) golden syrup
Icing
- 250g sifted icing sugar
- ¼ cup(s) lemon juice
- 2 Tbsp water
- The zest of 1 lemon
METHOD
- Sift flour, baking powder, Buffalo Bicarbonate of Soda, salt, Hinds Spices Pure Ground Ginger and Hinds Spices Cinnamon together. Add the brown sugar.
- Whisk the egg and milk together and add to dry ingredients.
- Melt the butter and syrup together in a small, heavy-based saucepan. Add to cake mixture and beat until smooth. Add Hinds Spices Pure Ground Ginger. Spoon mixture into a lined and greased 23 cm loose-bottom spring form cake pan. Bake in a preheated oven at 160 °C for about 35 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool.
To make the icing
- Mix together the sifted icing sugar, lemon juice, water and lemon zest. Once the cake is cooled, drizzle over the icing and garnish with fresh flowers.