Apple Ginger Cakes With Lemon Icing Recipe

Name: Apple Ginger Cakes With Lemon Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) butter, softened; 1 1/3 cups firmly packed dark brown sugar; 3 None eggs; 1/4 cup golden syrup or maple syrup; 2 1/3 cups flour; 1 3/4 tsp baking soda; 2 tbsp ground ginger; 1 tbsp ground cinnamon; 1 cup coarsely grated apple; None None FOR THE LEMON ICING; 1 cup powdered sugar; 1 tsp butter, softened; 2 tbsp lemon juice

Servings: persons

1 cup (2 sticks) butter, softened
1 1/3 cups firmly packed dark brown sugar
3 None eggs
1/4 cup golden syrup or maple syrup
2 1/3 cups flour
1 3/4 tsp baking soda
2 tbsp ground ginger
1 tbsp ground cinnamon
1 cup coarsely grated apple
None None FOR THE LEMON ICING
1 cup powdered sugar
1 tsp butter, softened
2 tbsp lemon juice

1
Preheat the oven to 350u00b0F. Grease two 6-cup mini fluted tube pans or Texas muffin pans.
2
Beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the syrup. Stir in the sifted dry ingredients, then the apple and 2/3 cup hot water. Spoon into prepared pans.
3
Bake for about 25 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
4
For the lemon icing, sift the powdered sugar into a medium heatproof bowl. Stir in the butter and lemon juice to form a paste. Place the bowl over a small saucepan of simmering water and stir until the icing is a pouring consistency.
5
Spoon the lemon icing into a piping bag (or into a small plastic bag with the corner snipped off). Drizzle the lemon icing over the cakes.

1260

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup (2 sticks) butter, softened, 1 1/3 cups firmly packed dark brown sugar, 3 None eggs, 1/4 cup golden syrup or maple syrup, and more.

Yes, Apple Ginger Cakes With Lemon Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Ginger Cakes With Lemon Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions