Gingerbread Cake with Lemon Drizzle

Emily Rhodes
Emily Rhodes
September 7, 2021
This cake packs a double ginger punch, with dried ginger powder and chopped candied ginger bringing both warmth and texture. The lemon drizzle is optional but offsets the depth of the spices to make the cake brighter. I bake this with golden syrup and treacle; however, golden syrup isn't easy to get in some parts of the world. If you can't find any, use molasses (but not blackstrap) instead; this will result in a slightly darker and earthier, but no less delicious, cake.
Prep Time
Cook Time
Gingerbread Cake with Lemon Drizzle
100 g (7 Tbsp)
unsalted butter (3 1/2 ounces)
100 g (1/3 cup)
treacle (3 1/2 ounces; see note)
100 g (1/3 cup)
golden syrup or molasses (3 1/2 ounces; see note)
100 g (1/2 cup)
brown sugar
300 g (2 1/4 cups)
all-purpose flour
2.5 tsp
ground ginger
1.5 tsp
baking powder
½ tsp
ground cinnamon
¼ tsp
ground cloves
¼ tsp
ground nutmeg
125 ml (1/2 cup)
whole milk
2 large
60 g (2 ounces)
candied ginger, chopped into pea-size pieces (about 1/3 cup), plus more for decoration, if desired
125 g (1 cup)
powdered sugar
Juice of 1 lemon

1. Preheat Oven

Sous Vide Mode: Off
Steam: 50%
Temp: 338°F
Heat: Rear

2. Prepare Pan

Lightly grease a 9- by 5-inch loaf pan and line with parchment paper. I like to use small alligator clips to hold the sides of the paper so they don't curl. Set aside.
Prepare Pan

3. Melt Butter, Syrups, and Sugar

Combine the butter, treacle, golden syrup, and sugar in a medium saucepan. Place over medium heat and cook, stirring frequently, until the butter has melted and the sugar has dissolved. Remove from the heat.
Melt Butter, Syrups, and Sugar

4. Mix Wet and Dry Ingredients

Sift the flour, ginger, baking powder, cinnamon, cloves, and nutmeg together into a large bowl. Add the butter mixture, along with the milk and eggs. Stir until evenly combined; be careful not to overmix.
Mix Wet and Dry Ingredients

5. Add Ginger

Stir in the candied ginger pieces until just evenly combined.
Add Ginger

6. Bake

Pour the batter into the pan, then transfer to the oven. Bake until the cake is risen, golden brown, and a skewer inserted into the center comes out clean. The center of the cake should register 205°F (96°C). The cake will likely rise and crack somewhat in the middle; that's fine and just part of this cake.
Sous Vide Mode: Off
Steam: 50%
Temp: 338°F
Heat: Rear
00:35 Timer

7. Let Cool

Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Let Cool

8. Make Drizzle, Decorate, and Serve

While the cake cools, whisk together the powdered sugar and lemon juice in a large bowl. The icing should have the consistency of heavy cream. If it's too stiff, add a teaspoon or two of water to loosen. When the cake is completely cool, spoon the icing over the top of the loaf, letting it run down the sides. Decorate the top of the cake with extra candied ginger, if you like, and serve in thick slices.
Make Drizzle, Decorate, and Serve
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