A little bit of thought went into this recipe. I didn't want a simple lemon sponge with a hint of spice because I wanted the ginger to be the star with the lemon as the backing band. This has created a really moist and sticky cake full of golden syrup, ginger, mixed spice and lots of fragrant lemon zest. I also have a bottle of ginger extract and sneaked in a teaspoon for an extra ginger rush. (don't worry if you don't have it, it's just delicious without, too). It's the perfect cake for morning coffee, afternoon tea or just because I want a piece of cake.
Sticky Lemony Gingerbread Cake
115g Butter, very soft
105g Light Brown Sugar
260g Plain Flour
1tsp Baking Powder
1/4 tsp Salt
2 tsp Ground Ginger
1 tsp Mixed Spice
Zest of 2 Lemons, unwaxed
120ml Golden Syrup or Treacle
Preheat your oven to 180c/Gas Mark 4. Line a square or round 9-inch tin with baking parchment.
Cream the butter and sugar together for 4-5 minutes until very light and fluffy.
Sift the flour, baking powder, salt, ginger & mixed spice into a separate bowl and keep to one side.
Add the eggs, one at a time, to the butter and sugar mix, beating well between each one. Now add the lemon zest & golden syrup or treacle to the mix and stir well.
Now add alternate measures of the dry ingredients and the milk, mixing well until they're all well combined. Make sure there's no clumps of flour at the bottom of the bowl!
Pour the batter into your cake tin and bake for 40 minutes until the cake is golden brown and a skewer comes out clean.
Remove from the oven and cool in the tin for 10 minutes before transferring to a wire rack to finish cooling.