Lemon, Almond and Ginger Drizzle Cake

Sometimes, especially during times of warmer weather, a craving for cake may only be satisfied with a fresh, zesty tasting treat. And what better can there possibly be than a Drizzle Cake? No requirement for a rich buttercream filling or even a topping – the drizzled syrup answers it all.

Category:  Baking  - 


For 1 people


  • 200 g unsalted butter, softened
  • 200 g caster sugar,
  • 3 lemons, juiced and zest finely chopped
  • couple of cm root ginger, grated and finely chopped
  • 4 eggs
  • 200 g self raising flour
  • 1/2 tsp baking powder
  • 50 g ground almonds
  • 50 ml lemon juice (about 10.1/2 lemons)
  • 75 g caster sugar
  • lemon juice

Lemon, Almond and Ginger Drizzle Cake Directions

  1.  Grease and line the base of a 1kg (2lb) loaf tin; preheat the oven to 180C

    1. Using an electric whisk, cream together the butter and sugar until the mixture is pale and fluffy. Add the chopped lemon zest and ginger and one-by-one beat in the eggs.

    2. Sift together the flour and baking powder. Fold into the mixture using a metal spoon or spatula followed by the ground almonds and lemon juice.

    3. Spoon into the prepared tin, smooth out the mixture and bake in the center of the preheated oven for about 50 minutes or until the cake is risen, golden and firm to the touch – it should spring back when lightly pressed.

    4. Whilst the cake is baking, dissolve the caster sugar with the lemon juice and set aside.

    5. Remove the cake from the oven and place it, in the baking tin on a wire rack. Allow to cool a little then gently prick over the surface of the cake with a fork. Spoon the lemon syrup evenly over the surface of the cake and allow to cool completely before removing the drizzle cake from the tin.
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