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Spiced gingerbread with lemon glaze garnished with lemon zest strips, in a parchment-lined cake pan.
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5 from 1 vote

Spiced Gingerbread with Lemon Glaze

The combination of warm ginger and tangy lemon may seem like an unlikely partnership but believe me, it is one to try. Serve this cake for morning or afternoon tea, or warm as a dessert with cream or ice cream.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: British
Servings: 12 servings
Calories: 256

Ingredients

For the gingerbread

  • Melted butter, for the baking pan
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon allspice or pumpkin pie spice
  • 1/2 cup firmly packed brown sugar
  • 1 stick (4 oz) unsalted butter, cubed
  • 1/2 cup golden syrup or light corn syrup
  • 1/2 cup water
  • 1 teaspoon baking soda
  • 1 large egg, at room temperature
  • Lemon rind strips, to decorate, preferably organic (optional)

For the lemon glaze

  • 1 cup confectioners’ sugar, sifted
  • 2 tablespoons fresh lemon juice
US - Metric

Instructions

Make the gingerbread

  • Preheat the oven to 350˚F (180˚C).
  • Coat a 9- by 5-inch loaf pan with melted butter and line the base and two long sides with one piece of parchment paper, allowing it to overhang the sides.
  • In a medium bowl, sift together the flour and spices. Stir in the sugar, breaking up any lumps with the back of a wooden spoon. Make a well in the center.
  • In a small saucepan over medium heat, combine the cubed butter, golden syrup, and water, and cook, stirring occasionally, until the butter melts and the mixture is heated through.
  • Stir in the baking soda and allow the mixture to foam. Pour into the dry ingredients, add the egg, and stir with the wooden spoon until just combined.
  • Pour the mixture into the prepared pan and smooth the surface with the back of a spoon. Bake until a skewer inserted in the center of the cake comes out clean, 30 to 45 minutes.

Make the lemon glaze

  • Meanwhile, in a medium bowl, combine the confectioners’ sugar and lemon juice and mix until smooth. Cover until ready to use.
  • Remove the gingerbread from the oven and place the pan on a wire rack. Spoon the lemon glaze over the warm cake, spreading it evenly as you go. Scatter over the lemon rind strips, if using. Let cool completely in the pan.
  • Use the parchment handles to lift the cooled cake from the pan and place it on a cutting board. Slice into portions to serve.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 111mg | Fiber: 1g | Sugar: 30g