Best 9 Lemon Ginger Loaf Recipes

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Lemon ginger loaf is a classic sweet bread that combines the bright, citrusy flavor of lemon with the warm, spicy notes of ginger. This delightful treat is perfect for breakfast, brunch, or as an afternoon snack. With its moist, tender crumb and zesty glaze, lemon ginger loaf is sure to be a hit with people of all ages. Whether you're a seasoned baker or just starting out, this easy-to-follow recipe will guide you through the process of creating a delicious and flavorful lemon ginger loaf that your friends and family will love.

Here are our top 9 tried and tested recipes!

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE



Contest-Winning Gingerbread with Lemon Sauce image

I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 20

1 cup shortening
1 cup sugar
1 cup molasses
2 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water
LEMON SAUCE:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup half-and-half cream
2 large egg yolks, beaten
2 tablespoons butter
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON-GINGER POUND CAKE



Lemon-Ginger Pound Cake image

Categories     Cake     Food Processor     Mixer     Citrus     Ginger     Dessert     Bake     Lemon     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

For cake
3 tablespoons finely chopped peeled fresh ginger
3/4 cup plus 2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup whole milk
1/2 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons finely grated fresh lemon zest
2 large eggs
2 tablespoons fresh lemon juice
For glaze
1/2 cup confectioners sugar
1 1/2 tablespoons fresh lemon juice
Special Equipment
a 4- to 5-cup nonstick bundt, kugelhopf, or loaf pan

Steps:

  • Make cake:
  • Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.
  • Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
  • Whisk together flour, baking powder, ground ginger, and salt.
  • Stir together milk and vanilla in a small bowl.
  • Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.
  • Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice.
  • Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
  • Make glaze:
  • Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.

STICKY GINGER LEMON DRIZZLE CAKE



Sticky ginger lemon drizzle cake image

Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h45m

Yield Cuts into 12 slices

Number Of Ingredients 20

140g butter , cut into cubes, plus extra for greasing
300g self-raising flour
1 tsp bicarbonate of soda
4 tsp ground ginger
2 tsp mixed spice
1 tsp ground cinnamon
140g dark muscovado sugar
140g black treacle
140g golden syrup
300ml whole milk
1 large egg
zest and juice 1 lemon
50g granulated sugar
50g preserving sugar or crushed sugar cubes
about ½ jar good lemon curd
2 balls stem ginger , diced
4 tbsp syrup from the stem ginger jar
100g soft cheese
200ml double cream
3 tbsp icing sugar , sieved

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
  • Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
  • Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
  • Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
  • For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.

Nutrition Facts : Calories 541 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 51 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium

LEMON GINGER CAKE



Lemon Ginger Cake image

Moist lemon pound cake with the fresh aroma of ginger makes for a perfect snack any time of the day.

Provided by Shiran

Number Of Ingredients 15

1½ cups (200 g/7 oz) all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup (120 ml) milk
½ teaspoon vanilla extract
2 tablespoons freshly squeezed lemon juice
¾ cup plus 2 tablespoons ((175 g/6.2 oz) granulated sugar)
1 tablespoon grated lemon zest
2 tablespoons freshly grated peeled ginger
½ cup (1 stick/113g) unsalted butter, softened to room temperature
2 large eggs
¼ cup granulated sugar
2 teaspoons freshly squeezed lemon juice
2 teaspoons water

Steps:

  • Adjust oven rack to middle position and heat oven to 320F/160C. Grease an 8½ x 4¼-inch loaf pan and set aside.
  • In a medium bowl, sift together flour, baking powder, ground ginger, and salt. In a small bowl, mix together milk, vanilla extract, and lemon juice. Set bowls aside.
  • In another small bowl, toss together sugar, lemon zest, and grated ginger using your fingers until well combined or process the mixture in a food processor. This step is necessary to get the flavors out of the lemon and ginger.
  • Using a mixer fitted with the paddle attachment, beat together butter and lemon-sugar mixture. Beat until light and fluffy, about 4 minutes. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in half of the flour mixture, followed by the milk mixture, and then the rest of the flour mixture. Do not over mix.
  • Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow to cool for 10 minutes before adding the syrup.
  • To make the syrup: While cake is in the oven, prepare the syrup. In a small saucepan, combine sugar, lemon juice, and water. Cook on medium-low heat until sugar dissolves and syrup forms. Set aside to cool.
  • While cake is still warm, poke the top a few times with a toothpick, then brush with syrup. Allow cake to cool completely on a wire rack. The syrup makes it extra moist, so if it's cut while still warm, it may crumble.

LEMON GINGER POUND CAKE



Lemon Ginger Pound Cake image

When life hands you lemons, make lemon pound cake! Moist on the inside and striped with a sweet glaze, yummmm...

Provided by MarieRynr

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons finely chopped peeled fresh ginger
3/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup whole milk
1/2 teaspoon vanilla
1/2 cup unsalted butter, softened
2 tablespoons finely grated fresh lemon zest
2 large eggs
2 tablespoons fresh lemon juice
1/2 cup icing sugar
1 1/2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 325°F.
  • Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
  • Chill 10 minutes.
  • Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
  • Whisk together flour, baking powder, ground ginger, and salt.
  • Stir together milk and vanilla in a small bowl.
  • Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated.
  • Mix in ginger sugar until just combined, then lemon juice.
  • Spoon batter into pan, smoothing top, and bake in middle of the oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan).
  • Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
  • Gradually add confectioners' sugar to 1 TBS lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick.
  • Drizzle decoratively over top of cake.
  • Serve to six very lucky friends or family members!

FRESH GINGERBREAD WITH LEMON ICING



Fresh Gingerbread with Lemon Icing image

Provided by Nigella Lawson

Categories     Ginger     Dessert     Bake     Lemon     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 squares

Number Of Ingredients 16

For the gingerbread:
1/2 cup plus 2 tablespoons unsalted butter
1/2 cup plus 2 tablespoons brown sugar
3/4 cup plus 1 tablespoon light corn syrup
3/4 cup plus 1 tablespoon molasses
2 teaspoons fresh ginger, finely grated
1 teaspoon ground cinnamon
1 cup plus 2 tablespoons milk
2 large eggs, beaten to mix
1 teaspoon baking soda, dissolved in 2 tablespoons warm water
2 cups all-purpose flour
roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper
For the icing:
1 tablespoons lemon juice
1/2 cup plus 2 tablespoons confectioners' sugar, sifted
1 tablespoon warm water

Steps:

  • Preheat the oven to 325°F.
  • In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
  • Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
  • And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

LEMON-GINGER LOAF CAKE



Lemon-Ginger Loaf Cake image

No glaze or icing required for this easy-to-make treat. It's scrumptious as cake, made with a zingy combination of lemon juice and grated fresh ginger.

Provided by My Food and Family

Categories     Dairy

Time 1h35m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter or margarine, softened
1-1/2 cups sugar
4 eggs
2 cups flour
1-1/2 tsp. baking powder
2 Tbsp. lemon zest
1 Tbsp. lemon juice
2 tsp. grated fresh ginger

Steps:

  • Heat oven to 325°F.
  • Beat cream cheese, butter and sugar in large bowl with mixer on medium speed until well blended.
  • Add eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Stir in remaining ingredients. Pour into greased and floured 9x5-inch loaf pan.
  • Bake 1 hr. 20 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min.; remove from pan. Cool completely on wire rack.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

LEMON GINGER LOAF



Lemon Ginger Loaf image

A delicious bread for brunch, or afternoon tea. The crystallized ginger adds a sweet bite to the bread.

Provided by Ruth

Categories     Yeast Bread

Time 3h

Yield 12

Number Of Ingredients 11

1 cup water
1 teaspoon salt
1 ½ teaspoons canola oil
1 teaspoon lemon juice
3 cups bread flour
½ teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons white sugar
1 teaspoon active dry yeast
¼ cup chopped crystallized ginger
1 tablespoon white sugar

Steps:

  • Place ingredients except for the crystallized ginger in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  • At end of cycle, remove dough onto a floured board. Knead dough briefly, shape into a ball, cover and let rest for 15 minutes.
  • Flatten the dough and gently knead in the crystallized ginger. Form into a loaf shape, place in a lightly greased 9x5 inch loaf pan. Cover and let rise until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Just before baking, slash top with a razor or sharp knife. Sprinkle with 1 tablespoon sugar if desired.
  • Bake in preheated oven for 30 minutes, or until bottom of loaf sounds hollow when tapped. Remove bread to a wire rack to cool before serving.

Nutrition Facts : Calories 29.5 calories, Carbohydrate 6.1 g, Fat 0.6 g, Fiber 0.1 g, Protein 0.2 g, Sodium 195.1 mg, Sugar 4.9 g

GINGER LOAF



Ginger Loaf image

A great copycat version of that famous coffee chain's! I have made this recipe countless times and it always turns out great!

Provided by Alegnia

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h

Yield 2

Number Of Ingredients 15

1 ½ cups all-purpose flour
2 ¼ teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 cup white sugar
½ cup butter, softened
1 teaspoon orange extract
1 teaspoon baking soda
1 cup applesauce
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
2 ½ cups confectioners' sugar
2 tablespoons finely chopped crystallized ginger, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  • Combine flour, ground ginger, cinnamon, cloves, and salt in a bowl.
  • Cream sugar and butter in a large bowl with an electric blender until light and fluffy; stir in 1 teaspoon orange extract. Mix baking soda into applesauce and stir into butter mixture. Add flour mixture and mix until batter is smooth. Pour batter into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into center of a loaf comes out clean, 40 to 50 minutes. Remove from pan and cool on a wire rack until cool, about 1 hour.
  • Combine cream cheese, vanilla extract, and 1/2 teaspoon orange extract in a bowl; beat with an electric mixer until well combined. Beat in confectioners' sugar gradually. Spread frosting over cooled loaves. Decorate with crystallized ginger.

Nutrition Facts : Calories 2235.1 calories, Carbohydrate 352.8 g, Cholesterol 245.2 mg, Fat 86.6 g, Fiber 5.8 g, Protein 19.2 g, SaturatedFat 54 g, Sodium 2461.7 mg, Sugar 268.4 g

Tips:

  • Choose the right lemons: Meyer lemons are ideal for this recipe because they are sweeter and less acidic than regular lemons. If you can't find Meyer lemons, you can use regular lemons, but you may need to add a little more sugar to the batter.
  • Zest the lemons finely: The lemon zest adds a lot of flavor to the loaf, so be sure to zest the lemons finely. You can use a microplane or a fine grater.
  • Don't overmix the batter: Overmixing the batter can make the loaf tough. Mix the batter just until the ingredients are combined.
  • Bake the loaf until a toothpick inserted into the center comes out clean: This usually takes about 60-70 minutes.
  • Let the loaf cool completely before slicing: This will help the loaf hold its shape.
  • Store the loaf in an airtight container at room temperature for up to 3 days: You can also freeze the loaf for up to 2 months.

Conclusion:

This lemon-ginger loaf is a delicious and easy-to-make treat that is perfect for any occasion. The loaf is moist and flavorful, with a perfect balance of sweetness and tartness. The ginger adds a warm and spicy kick that complements the lemon perfectly. Whether you serve it for breakfast, brunch, or dessert, this loaf is sure to be a hit.

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