Lemon Ginger Drizzle Cake Recipe Preserved Lemon Ginger Pound Cake The Daring Gourmet

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.

Homemade cake recipe without butter. Beat in the eggs. 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. Sift together the flour baking powder and salt in a bowl.

The citrus notes prove to be very appropriate for this time of year. My lemon and ginger drizzle cake is a winner. Spread the lemon curd filling all over the cut side of the bottom cake dollop the creamy icing on top then sandwich with the other half of the cake.

Ingredients serves 16 6 oz caster sugar 6 oz softened butter 3 eggs 6 oz self raising flour 1 teaspoon baking powder zest of 1 lemon finely grated 2 pieces of opies stem ginger in syrup finely diced. Adapt one of our highest rated cakes with tangy ginger cream cheese frosting and citrus curd 1 hr and 45 mins. Cream together the butter and 400g sugar in a separate large bowl.

For the filling mix the lemon curd with the diced ginger. The mini and extra marvellous version of our most popular recipe the lemon drizzle cake 45 mins. As much as i love an impressive multi layered over the top cake.

For the icing beat together the ginger syrup soft cheese cream and icing sugar until thick enough to hold its shape. Sometimes lemon drizzle cake is actually drizzled with icing and sometimes like my easy lemon and ginger drizzle cake it is the syrup that is drizzled on to and into the cake. Beat until light and fluffy about 4 minutes.

Occasionally scrape down the sides and bottom of the bowl. This cake recipe is so delicious served warm with the sweet lemon drizzle. Lightly grease 2 loaf tins.

Lemon and ginger drizzle cake. For general every day cake eating you cant beat a simple lemon drizzle loaf cakeit is fairly plain but gloriously so damp and sticky yet light with a sharp lemon tang and a slightly crunchy crust. For the icing 150g icing sugar zest of 1 lemon plus juice of.

Using a mixer fitted with the paddle attachment beat together butter and lemon sugar mixture. Preheat oven to 180 c gas 4. If you cant get unwaxed lemons dont panic.

Drizzle icing in a zig zag pattern over surface of cake turn cake around and drizzle again to create the cross hatched finish see below. Gooey and moist with pops of ginger and lemon a combination that pairs nicely with coffee if that is your cup of tea or a beautiful spearmint tea.