Sticky Ginger Lemon Drizzle Cake

Saturday 5 November 2016

Its Bon Fire Night here in the UK.  The night when all over the country people light bonfires and shoot off fireworks to commemorate Guy Fawkes  failed attempt to blow up the Houses of Parliament in the year 1605.  You can read more about that here.  Its also a night when people like to enjoy bonfire types of foods, like sausages (bangers), hot soups, and hearty cakes like parkin and gingerbread.  

I thought I would make us a tasty Sticky Ginger Lemon Drizzle Cake to commemorate the night.  Its not actually one of my favourite nights to be out and about.  Mitzie gets really bothered with the fireworks and is afraid, and so we prefer to stay in and keep her company.  We do watch the fireworks from the window and its always nice to enjoy a treat while we are doing it. 

This is a lovely and moist dark gingerbread type of cake, filled with lots of fiery ginger flavours   . . . there is a full 4 tsp of powdered ginger in the cake itself and it is filled with  a lemon and ginger curd filling, along with a ginger flavoured buttercream and is topped off with a sticky lemon drizzle.  I added some chopped preserved ginger on the top to add even more gingery goodness.

Oh boy but this is some good.   Sticky and moist.   Dare I say scrummy?   Who needs a bonfire and fireworks when you can get stuck into a tasty treat like this.  Its well worth staying home and cuddling the dog instead.   AND its one of those cakes that improves upon sitting.  *Nom *Nom!

Not that it will be sitting around for very long!

*Sticky Ginger Lemon Drizzle Cake*
Makes 12 slices 

A deliciously sticky ginger cake, filled with lemon curd and creamy icing and drizzled with a sweet/tart lemon drizzle.  Perfect for Bon Fire Night.  Adapted from a BBC Good Food Recipe from several years back. 

140g butter, cut into cubes, plus extra for buttering the cake tin (2/3 cup or 10 TBS)
300g self raising flour (2 1/4 cup)
1 tsp bicarbonate of soda (baking soda)
4 tsp ground ginger
2 tsp mixed spice (see my side bar on the blog)
1 tsp ground cinnamon
140g soft dark brown sugar (2/3 cup packed)
140g black treacle (5 fluid ounces)
140g golden syrup (5 fluid ounces
(Instead of the dark and golden syrups you can use 1 1/4 cups mild molasses)
300ml whole milk (1 1/4 cups)
1 large free range egg

For the Lemon Drizzle:
the zest and juice of one lemon
50g granulated sugar (1/4 cup)
50g preserving sugar or crushed sugar cubes (1/4 cup)

For the Lemon Curd filling:
about 1/2 jar of good lemon curd
2 balls stem ginger, diced

For the Creamy Filling:
4 TBS syrup from the stem ginger jar
100g (4 ounces) cream cheese
200ml double cream (7 fluid ounces)
3 TBS icing sugar sieved 

Preheat the oven to 160*C/325*F/ gas mark 3.  Butter well and line a 8 inch round, deep cake tin with baking paper.  set aside.

Put the flour, soda, ginger, mixed spice, and cinnamon in a food processer.  Blitz quickly to combine, then drop in the butter and blitz until the butter has disappeared.  (Alternately you can rub the butter in with your finger tips.)  Put the sugar, treacle, golden syrup and milk into a saucepan.  Heat over low heat to melt the sugar, stirring slowly.  Bring just to the boil.  Drizzle the mixture into the food processor slowly with the engine on.  Add the egg and blitz quickly just to combine.  Give it a few stirs with a wooden spoon to make sure it is well mixed.  It should be like a thick pancake bater.  Pour into the prepared baking tin.  Bake for 50 minutes to one hour until a toohpick inserted in the centre comes out clean.  Allow to cool completely in the tin.  (I like to leave it overnight.)

When you are ready to proceed, split the cake horizontally through the middle.   Make the drizzle by whisking the lemon zest and juice into the sugars.   Immediately spoon over the top half of the cake and set aside to set.  To make the filling ix the lemon curd with the diced ginger.   To make the icing, beat together the ginger syrup, cream cheese, cream and icing sugar, until thick enough to hold its shape.

Place the bottom cake on a plate.  Spread with the lemon curd mixture.  Dollop the creamy icing on top and then finally sandwich with the other half of the cake, drizzle side up.  Serve cut into slices.

Note - the unfilled cake will mature well for up to 3 to 4 days if wrapped well in baking parchment and then foil.

Happy Bonfire Night!  Stay safe!!  Bon Appetit!


  1. This looks delicious Marie, can't wait to try it as we also love ginger is our house :-) xx

  2. Replies
    1. Thanks Monique! It's almost TOO good if you know what I mean. Dangerous! xo

  3. Me parece una receta espectacular. Me ha gustado mucho su elaboración. Un saludo.

    1. Eres mas que bienvenido. Feliz que lo disfrutes!

  4. I could lick the screen looking at this cake. I adore anything ginger related. Add in the lemon curd and this cake is now at the top of my "must bake" list. Back when I was in Lancashire we had the best time on Bonfire Night. Roasting sausages, eating Parkin, treacle toffee... fire works, the bonfire. It was all so different for me and such fun. I'm not sure if everyone else was having a great time because it was exciting. Looking back now I think it was more apt to be because it was amusing to watch me. Regardless, they are great memories of good times and good friends. This cake made me remember and smile. Thanks Marie! xoxo

    1. Just reading this made me smile Noelle! I can only imagine how wonderful it would have been to be there with you! xoxo

  5. Hi Marie, I can not wait to try this out! I have already printed the recipe out, along with the article about Guy Fawkes. Not only do you give us great recipes, but excellent information on British history. Thanks, Dale

    1. Thank you so much for saying so Dale. I am glad that my efforts are appreciated! You will love this cake! Especially if you like ginger! It might sink a bit in the middle, but don't worry. That only ads to th squiginess!

  6. This cake looks delicious and amazing. I hope you'll let me post it on my website,

    1. I usually don't mind people sharing my recipes Bee so long as they don't use my photography or recipe word per word. A partial post with a link back here for the remainder of the recipe is alright as it benefits the both of us. Thanks.


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