LIME & GINGER DRIZZLE CAKE
The combination of lime and ginger gives the classic drizzle cake a modern twist
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
- Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
- Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
- Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
Nutrition Facts : Calories 487 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium
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.
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 DRIZZLE CAKE
Lemon lovers, take note: This simple cake comes together quickly and bakes up light, fluffy and moist. Dress it up with a simple three-ingredient glaze that leaves jaunty white stripes down its sides.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
- Sift the flour, baking powder and salt into a medium bowl and stir to combine.
- Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
- Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
- For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.
LEMON GINGER POUND CAKE
Steps:
- Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Butter and flour four 7 1/2 × 3 1/2-inch loaf pans or two 9 × 5 × 3-inch loaf pans.
- In the large bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and add to the dry ingredients; mix until the butter is thoroughly incorporated into the dry ingredients.
- Add the eggs, milk, lemon zest, and ginger, and beat at low speed for about 2 minutes, until blended. Scrape the sides of the bowl with a rubber spatula and beat for 3 to 5 more minutes, until the batter is light and fluffy.
- Turn the batter into the prepared pans. Place the pans in the center of the oven and bake the small loaves for 25 to 30 minutes, the large loaves for 55 to 65 minutes, or until a toothpick inserted into the center of a cake comes out clean and dry.
- While the cakes bake, make the lemon glaze by mixing together the sugar and lemon juice. Brush the tops of the hot cakes with the glaze. Remove the cakes from the pans and cool on a wire rack.
LEMON-GINGER CAKE
Tangy lemon complements the two types of ginger featured in a moist tube cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
- Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour.
- In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 20 g, TransFat 0 g
GINGER-GLAZED LEMON BUNDT
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp-and gorgeous-as autumn. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.
Nutrition Facts : Calories 468 calories, Fat 19g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 350mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.
ENGLISH HIGH TEA PRESERVED GINGER DRIZZLE CAKE
If you like ginger & especially ginger cakes, this is the one for you! This is the most moist and delectable ginger cake I have ever tasted! An old friend of my Mum's gave the recipe to her and she passed it on to me - it is a bit like Chinese Whispers, much changed and adapted since my Mum's friend scibbled it on the back of a napkin over 20 years ago, but still a firm favourite! It is the definitive style of a typical English High Tea Cake........get out your prettiest cake stand and your best Tea Set. At Easter time, I often cyrstalise some violets from the garden and decorate the cake with them, it looks wonderful & very spring like! NB: The size of the tin is VERY important in order to achieve a deep, moist cake.
Provided by French Tart
Categories Dessert
Time 1h10m
Yield 1 Ginger Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
- Pre-heat the oven to gas mark 180C/350F/gas4.
- First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly - the paper should come up 1 inch above the edge.
- To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
- Cool briefly & stir in the milk.
- Beat the eggs into the mixture & add the chopped stem ginger - mix well.
- Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
- Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
- Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
- Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
- Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
- For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream - you might not need all the lemon juice.
- Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
- If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.
Nutrition Facts : Calories 373.3, Fat 15, SaturatedFat 9.1, Cholesterol 72.6, Sodium 500.4, Carbohydrate 56.9, Fiber 0.8, Sugar 33.8, Protein 4.1
PRESERVED GINGER CAKE WITH LEMON ICING GLAZE
This is quite simply our favorite cake. It's simple but absolute heaven. The spiciness of the ginger within the moist cake, coupled with the sharpness of the lemon icing, is such that it never fails to please all who eat it. It is a typical British cake and very different from North American style cakes.
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
- The paper should come up 1 inch (2. 5 cm) above the edge.
- Preheat oven to 325*F.
- To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
- Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
- Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
- Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
- Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
- Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
- Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
- For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream - you might not need all the lemon juice.
- Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
- It's absolute heaven.
- If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.
LEMON-GINGER POUND CAKE
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
GINGERBREAD CAKE WITH LEMON GLAZE
If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and lightly flour a 9-inch square baking pan.
- Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
- Stir sugar, molasses, oil, and egg into flour mixture until just combined.
- Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
- Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
- Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g
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