Ginger Cake Iced in Lemon Recipe

Name: Ginger Cake Iced in Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups baking flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 12-2 teaspoons ground ginger, fresh; ½ teaspoon ground nutmeg, fresh; ¾ teaspoon ground cinnamon, fresh; ¾ cup butter, soft; 1 ¾ cups dark brown sugar; 4 jumbo eggs; 1 ½ cups buttermilk; ½ cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon lemon rind

Servings: persons

3 cups baking flour
2 teaspoons baking powder
½ teaspoon baking soda
1 12-2 teaspoons ground ginger, fresh
½ teaspoon ground nutmeg, fresh
¾ teaspoon ground cinnamon, fresh
¾ cup butter, soft
1 ¾ cups dark brown sugar
4 jumbo eggs
1 ½ cups buttermilk
½ cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon rind

1
Preheat oven to 350 degrees.
2
Grease and flour a 10 inch tube or bundt pan and set aside until needed.
3
In a medium bowl add flour, baking poser, baking soda, ginger, nutmeg and cinnamon.
4
Mix to blend and set aside.
5
In a large bowl beat the butter and brown sugar until well mixed.
6
Next add the eggs one at a time, mixing well.
7
Alternate flour and buttermilk, beating on low until just mixed.
8
Pour the batter into the prepared pan and bake for 50 - 60 minutes in a 350 degree oven.
9
Check at 50 minutes.
10
Cool on a rack for 10 minutes, remove from pan and cool completely.
11
Mix the powdered sugar, lemon rind and lemon juice together and drizzle over cake.

1837

kcal

Calories

115

Fat

187

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: 3 cups baking flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 12-2 teaspoons ground ginger, fresh, and more.

Yes, Ginger Cake Iced in Lemon 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!

Ginger Cake Iced in Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions