This Zesty Lemon Ginger Cake recipe delivers a bright and comforting dessert perfect for any occasion. You’ll love how the tangy lemon perfectly balances the warm spice of ginger in this delightful lemon cake recipe. It’s an easy-to-follow guide for a truly delicious treat.
Key Ingredients & Substitutions:
- Fresh Lemons: Essential for that vibrant lemon flavor. Bottled lemon juice works in a pinch, but fresh is best for this lemon cake recipe.
- Ginger: Use fresh ginger for the most aromatic result. Ground ginger can be a substitute, but adjust the quantity.
- Plain Flour: All-purpose flour is ideal. A gluten-free baking blend can be used for a gluten-free lemon cake.
- Butter: Unsalted butter is preferred. Margarine or a dairy-free butter alternative can be used.
Ingredients:
For the Cake:
- 1 ¾ cups (210g) plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated fresh ginger
- ½ cup (120ml) milk
For the Glaze:
- 1 ½ cups (180g) confectioners’ sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 kcal
- Tools needed: 9-inch round cake pan, mixing bowls, electric mixer (optional), grater, whisk.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This ensures your delicious lemon ginger cake won’t stick.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the plain flour, baking powder, and salt. Set this aside for a moment. This step ensures an even distribution of leavening agents in your lemon cake.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You’ll want to use an electric mixer if you have one to achieve the best texture for this lemon cake.
4. Add Eggs and Flavor
Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and grated fresh ginger. This infuses your lemon cake with its signature zesty and spicy notes.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter for your lemon cake.
6. Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. A perfectly baked lemon cake is firm yet springy to the touch.
7. Prepare the Glaze
While the cake cools slightly, whisk together the confectioners’ sugar, fresh lemon juice, and lemon zest in a small bowl. This creates a bright and tangy glaze for your lemon cake.
8. Cool and Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, drizzle the lemon glaze generously over your Zesty Lemon Ginger Cake.
Variation Ideas:
- Blueberry Lemon Ginger Cake: Fold in 1 cup of fresh blueberries into the batter before baking.
- Poppy Seed Lemon Ginger Cake: Add 2 tablespoons of poppy seeds to the dry ingredients for a subtle crunch.
- Orange Ginger Cake: Substitute lemon zest and juice with orange zest and juice for a different citrus twist.
- Glazed with Candied Ginger: Garnish the top with finely chopped candied ginger for an extra ginger kick.
Storage Instructions:
Store your Zesty Lemon Ginger Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 5 days, or freeze slices wrapped tightly for up to 2 months. Thaw frozen lemon cake at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can you use bottled lemon juice instead of fresh?
A: Yes, you can use bottled lemon juice, but fresh lemon juice and zest provide a brighter, more authentic flavor for this lemon cake recipe.
Q: How do you know when the cake is fully baked?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean, your lemon cake is ready.
Q: Can you make this lemon cake recipe gluten-free?
A: Yes, you can substitute the plain flour with a 1:1 gluten-free all-purpose baking blend.
Q: What if you don’t have fresh ginger?
A: You can use ½ to ¾ teaspoon of ground ginger in place of fresh ginger, but the flavor will be less vibrant.
Q: Can you bake this in a different pan size?
A: Yes, you can use a Bundt pan, but you may need to adjust the baking time. Check for doneness frequently.
Q: How do you prevent the cake from sticking to the pan?
A: Always grease the pan thoroughly with butter or cooking spray, then dust with flour, tapping out the excess. Parchment paper can also be used for the bottom of the pan.