Sticky Ginger Loaf Cake with Lemon Icing. Spicy-sweet ginger and rich coffee are a beautiful flavour combination which have@inspired@the idea behind this cake. A slice of this loaf cake I@ve topped this cake with a@zingy lemon icing. To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed.
It's scrumptious as cake, made with a zingy combination of lemon juice and grated gingerroot. This lemon loaf cake is packed with lemon flavour. This iced lemon pound cake is moist and rich, feels like springtime, and tastes incredible under a thick layer of lemon glaze. You can cook Sticky Ginger Loaf Cake with Lemon Icing using 15 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Sticky Ginger Loaf Cake with Lemon Icing
- Prepare 200 g of self raising flour.
- You need 1 tsp of baking powder.
- It’s 1 tsp of ground ginger.
- Prepare 1 tsp of mixed spice.
- It’s 100 g of slightly salted butter.
- It’s 80 g of stem ginger grated.
- Prepare 100 g of unrefined muscovado sugar.
- It’s 100 g of black treacle.
- Prepare 100 g of golden syrup.
- It’s 225 ml of milk.
- You need 1 of egg beaten.
- You need of For the icing.
- You need 50 g of icing sugar.
- You need of Grated zest ½ lemon.
- You need of Juice of ½ lemon.
The icing on top of the pound cake adds a whole other level of lemon flavor. It's thick and sets after a couple hours, producing a sweet and zingy layer you'll want to save for last. This moist lemon ginger cake makes the perfect snack any time of the day. This is a moist, slightly sticky cake with a crunchy crust, lemon tang, and just a little bit of fresh ginger for a subtle warmth.
Sticky Ginger Loaf Cake with Lemon Icing step by step
- Butter a 1lb loaf tin and line with grease proof paper. Heat the oven to 180C/ 160C fan/ Gas 4. In a large bowl combine the flour, baking powder and spices, add the butter and rub together until it resembles bread crumbs then stir in the grated ginger..
- In a saucepan heat the sugar, treacle, syrup and milk until it’s simmering and the sugar has dissolved. Pour the syrup mixture into the flour and stir until everything is well combined then stir in the egg. The mixture will resemble a loose batter..
- Tip the batter into the tin and bake for 1hr 15mins until a skewer comes out clean. While the cake is cooling make the icing by combining all of the ingredients and beating until smooth. Turn the cake out of the tin, peel off the grease proof and drizzle over the icing..
- The cake will keep well in an air tight tin for approx 5 days, though it never lasts that long in my house!.
This gently spiced cake is just the thing to have on standby for unexpected guests. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. These gorgeous little loaves are delicious served plain dusted with icing sugar or glammed up with a drizzle of lemon icing and zest. Cool then remove from the tins.
