Lemon and ginger sponge cake recipe

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This lemon and ginger sponge cake recipe is quick and simple to make and very tasty. The lemon icing compliments the cake very well. You can add honey to this cake to make it a honey, lemon and ginger cake.
I used this amazing lemon drizzle flavoured icing sugar but you can make your own if you cannot find it

Ingredients for lemon and ginger cake

225 grams self-raising flour

115 grams butter

115 grams soft brown sugar

2 large eggs

1 tablespoon ground ginger

1 teaspoon mixed spice or cinnamon powder

zest of one small lemon

2 tablespoons golden syrup, honey or treacle

2 tablespoons milk

stem ginger, cut into small pieces (optional)

To decorate lemon and ginger cake

Glace icing

Method for lemon and ginger cake

Pre-heat oven to 160 Celsius

Grease and line a 20cm square cake tin and put to the side

Put the flour, and spices in a bowl

Rub in the butter and add the lemon zest

Make a well in the centre and add the eggs, milk and golden syrup and stem ginger pieces (if using)

Mix until all the ingredients are mixed in

Put the mixture in the cake tin and bake for about 35 – 40 minutes until golden brown on top.

Test with a toothpick, if it comes out clean it is ready. If not, put back in the oven for about 5 minutes and test again

Remove from the oven and leave the cake in the tin for about 10 minutes

Flip the cake on to a cooling rack, peel off the paper and leave to cool completely

While it is cooling, make the glace icing for the cake. You can use some of the juice from the lemon instead of water

Spread it on to of the cooled cake and leave to set before serving.

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