LEMON AND GINGER DRIZZLE CAKE
Provided by Domestic Gothess
Time 1h5m
Number Of Ingredients 13
Steps:
- 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.
LEMON POUND CAKE LOAVES
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 mini loaves (6 piece each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER LEMONADE
What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!
Provided by Jennifer Madigan
Categories Drinks Recipes Lemonade Recipes
Time 1h25m
Yield 20
Number Of Ingredients 5
Steps:
- In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
- Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
- Serve over ice, and garnish with lemon slices.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 35.6 g, Fiber 0.7 g, Protein 0.3 g, Sodium 6.7 mg, Sugar 31.2 g
LEMON-GINGER LOAF CAKE
No glaze or icing required for this easy-to-make treat. It's scrumptious as cake, made with a zingy combination of lemon juice and grated fresh ginger.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Beat cream cheese, butter and sugar in large bowl with mixer on medium speed until well blended.
- Add eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Stir in remaining ingredients. Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hr. 20 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min.; remove from pan. Cool completely on wire rack.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
LEMON-GINGER POUND CAKE
Categories Cake Food Processor Mixer Citrus Ginger Dessert Bake Lemon Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.
- Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
- Whisk together flour, baking powder, ground ginger, and salt.
- Stir together milk and vanilla in a small bowl.
- Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.
- Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice.
- Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
- Make glaze:
- Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.
STICKY GINGER LEMON DRIZZLE CAKE
Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h45m
Yield Cuts into 12 slices
Number Of Ingredients 20
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
- Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
- Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
- Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
- For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. 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. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.
Nutrition Facts : Calories 541 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 51 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium
LEMON GINGER LOAF WITH APRICOT GLAZE
A light loaf with the goodness of lemon and ginger to make a good taste sensation with the topping of apricot preserves to give it a nice fruit flavour.
Provided by Slocan cook
Categories Dessert
Time 1h20m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees fahrenheit and grease a 9" by 5" by 3" loaf pan and set aside.
- In a medium size bowl combine dry ingredients and set aside.
- Combine sugar and butter in a separate large bowl and cream together until well blended.
- Grate and juice both lemons and put them aside.
- Mince fresh ginger on cutting board and put into a small bowl.
- Crack eggs into a small bowl and beat until light and fluffy.
- Add eggs to the butter and sugar mixture and stir until well combined.
- Pour 1 cup milk into the measuring cup and add the lemon juice and wait until curdled.
- Starting and ending with the dry ingredients use an electric mixer alternately adding dry ingredients and milk until mixture is creamy and smooth.
- Stir in minced ginger and lemon zest to the batter and pour into prepared loaf pan.
- Put loaf into oven for approximately 1 hour or until lightly browned on top.
- Remove from oven and let cool for about 5 to 10 minutes before putting on a rack to cool.
- Put apricot preserves and sugar in a saucepan and cook until sugar is melted and then drizzle over the top and sides of cooled loaf.
Nutrition Facts : Calories 301.6, Fat 9.5, SaturatedFat 5.6, Cholesterol 54.2, Sodium 357.9, Carbohydrate 51.8, Fiber 0.9, Sugar 31.1, Protein 4.2
ZESTY LEMON LOAF
This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.
Provided by Kathleen C
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
- Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.
- Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.
- Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 44.1 g, Cholesterol 62.2 mg, Fat 10.5 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 173.9 mg, Sugar 29.1 g
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FRESH GINGER-LEMON POUND CAKE - FAMILYSTYLE FOOD
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4.9/5 (7)Total Time 1 hr 25 minsCategory DessertsCalories 417 per serving
- Heat oven to 325 (160 C) degrees. Spray the bottom and sides of a 9 x 5 –inch loaf pan with non-stick spray and line with a piece of parchment paper so that it overhangs on the two long sides.
- Put ¼ cup of the sugar in a pie dish or shallow bowl. Add the lemon zest and ginger and massage the two together with your fingers. You can also use a small wooden spoon or a fork, but you will miss the aromatic therapy!
- Beat the 2 sticks butter in a heavy-duty standing mixer fitted with the paddle attachment on medium-high speed for 1 minute. Add the ginger-lemon sugar and beat for a few seconds before adding the remaining 1 cup sugar. Beat 2 minutes, until lightened and fluffy.
- Lower the mixer speed and drizzle in the eggs and salt. Beat on medium-high speed for 2 more minutes – the mixture might look curdled but don’t worry. Slow the mixer to stir, scrape down the sides of the bowl and add half the flour. Mix about 15 seconds before adding the remaining flour. Mix just until there’s no more flour visible.
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