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Gingerbread Cake with Lemon Glaze

Slices of gingerbread cake stacked on a plate, topped with a generous pour of lemon glaze.
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A moist and fluffy gingerbread cake infused with warm spices and topped with a tangy lemon glaze. Perfect for holidays, potlucks, or cozy winter evenings.

Ingredients

Scale
  • 150g butter or vegetable shortening
  • 2 tbsp granulated sugar
  • 1 large free-range egg
  • 130g golden syrup
  • 200g black treacle
  • 250ml boiling water
  • 350g all-purpose flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125g granulated sugar (for lemon glaze)
  • 30g butter (for lemon glaze)
  • Juice of 1 lemon (about 3 tbsp)
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C / 160°C fan / 350°F and grease a 9-inch square cake tin.
  2. Cream together butter and sugar until light and fluffy.
  3. Beat in the egg until well combined.
  4. Add golden syrup, black treacle, and boiling water. Mix well.
  5. Sift in the flour, baking soda, salt, ground ginger, and cinnamon. Stir until smooth with no lumps.
  6. Pour the batter into the prepared cake tin and bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
  7. While the cake bakes, combine sugar, butter, and lemon juice in a saucepan and bring to a boil.
  8. Reduce heat and simmer for 5 minutes, stirring constantly until the sauce thickens.
  9. Remove from heat and stir in vanilla extract.
  10. Serve warm slices of cake with warm lemon glaze poured over the top.

Notes

  • Substitute Crosby’s molasses with equal parts golden syrup and black treacle.
  • Best served warm with glaze, but also delicious cold.
  • To reheat, microwave cake slice with glaze for 15–20 seconds.
  • Freeze cake without glaze for up to 2 months.
  • Lemon sauce can be refrigerated for up to one week.

Nutrition

Find it online: https://recipeeasily.com/gingerbread-cake-with-lemon-glaze-dessert/