Ginger Cake with Lemon Drizzle

Servings 10
Difficulty Beginner
Total Time 1 hour 5 minutes


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  • 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
  • 60 g butter or baking margarine
  • ½ cup(s) golden syrup


  • 250 g sifted icing sugar
  • ¼ cup(s) lemon juice
  • 2 Tbsp water
  • The zest of 1 lemon


  • 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.