Best 9 Preserved Ginger Cake With Lemon Icing Glaze Recipes

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Escape into a delightful culinary journey with our carefully curated collection of recipes for Preserved Ginger Cake with Lemon Icing Glaze. From classic and comforting to modern and inventive, these recipes will tantalize your taste buds and leave you craving for more. With the perfect blend of spicy preserved ginger and tangy lemon icing glaze, these cakes are a true celebration of flavors that will elevate any occasion. Whether you're a seasoned baker or just starting out, we have recipes for every skill level, ensuring that anyone can create a stunning and delicious Preserved Ginger Cake with Lemon Icing Glaze. So, get ready to roll up your sleeves, preheat your oven, and embark on a delightful baking adventure.

Here are our top 9 tried and tested recipes!

SPICE CAKE WITH GINGER GLAZE



Spice Cake with Ginger Glaze image

Provided by Sandra Lee

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray
3 tablespoons grated ginger (from about 3-inch piece of ginger)
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 cup applesauce
1 cup packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8-inch cake pan or Bunt pan with nonstick cooking spray.
  • Place the grated ginger in 2 layers of cheesecloth, or in 2 layers of paper towels. Squeeze to extract the juice, and set both the ginger and juice aside.
  • In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and juiced grated ginger.
  • In a separate bowl, whisk the egg with the brown sugar, applesauce, canola oil and vanilla until well combined. Stir the wet ingredients into the dry ingredients until thoroughly incorporated. Scrape the batter into the prepared cake pan, leveling the top with a spatula. Bake until a toothpick inserted in the center comes out mostly clean with a few crumbs clinging to it, 40 to 45 minutes. Remove from the oven. When cool enough to handle, invert the cake onto a wire cooling rack.
  • For the glaze, stir together the powdered sugar with the reserved ginger juice. If the glaze is too thick, just add a little water to form a pourable but still thick consistency.
  • When the cake is completely cooled, about 1 hour, pour the glaze onto the center and use an offset spatula to help the glaze run down the sides. Sprinkle the edges with the chopped walnuts to garnish.

PRESERVED GINGER CAKE



Preserved Ginger Cake image

In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it's much easier, and we've discovered the whole thing freezes beautifully for up to a month.

Categories     Cake Recipes     Life in the Freezer     Afternoon Tea     Gluten free Recipes

Yield Makes 15 squares

Number Of Ingredients 13

225g self-raising flour
1 slightly rounded teaspoon baking powder
175g spreadable butter
175g golden caster sugar
3 large eggs
1 tablespoon black treacle
1 level dessertspoon ground ginger
2 tablespoons milk
1 heaped tablespoon ground almonds
2 tablespoons ginger syrup (from the preserved ginger)
7 pieces preserved stem ginger
225g white fondant icing sugar
juice of 1 large lemon

Steps:

  • Begin by placing the opened tin of black treacle in a saucepan of barely simmering water to warm it and make it easier to spoon. Meanwhile sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, golden caster sugar, eggs, treacle and ground ginger. Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. After that fold in the milk, along with the heaped tablespoon of ground almonds and the ginger syrup. Then chop 5 of the pieces of stem ginger fairly small and fold these into the cake mix too. Spread the cake mix in the tin, level it off with the back of a tablespoon and bake for 40-50 minutes near the centre of the oven or until the cake is risen, springy and firm to the touch in the centre. Leave to cool in the tin for 10 minutes, then lift the cake out of the tin using the liner and place it on a wire rack. Then, holding the liner at one end, use a palette knife to slide the cake directly onto the rack, and leave until cold. For the icing: sift the icing sugar into a bowl and mix with enough lemon juice to make the consistency of thin cream. Spread the icing over the top of the cake, and never mind if it dribbles down the side in a few places - it looks nice and homemade. Cut the remaining 2 pieces of stem ginger into 15 pieces and arrange in lines of three across the cake. Watch our Cookery School Video for Layering and Icing Cakes on this page. For serving, cut the cake into 15 squares.

LEMON GLAZED CAKE



Lemon Glazed Cake image

A sweet, lemony, fabulous cake, especially good in the summer.

Provided by ANNETTER

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
¾ cup vegetable oil
½ cup water
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a 9-inch square baking pan.
  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

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

MOIST GINGERBREAD CAKE WITH LEMON GLAZE



Moist Gingerbread Cake With Lemon Glaze image

This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners' sugar, sifted
2 to 4 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
  • In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
  • Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
  • Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
  • Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams

STICKY STEM GINGER CAKE WITH LEMON ICING



Sticky stem ginger cake with lemon icing image

Try this moist and gooey stem ginger cake

Provided by Tom Dolby

Categories     Afternoon tea, Buffet, Snack, Supper, Treat

Time 1h

Number Of Ingredients 15

225g self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
115g butter, cut into cubes, plus extra for greasing
115g dark muscovado sugar
115g black treacle
115g golden syrup
250ml whole milk
85g drained stem ginger, finely grated
1 egg
50g icing sugar, sifted
1 tsp finely grated lemon zest
1 tbsp lemon juice

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
  • Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  • Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
  • Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
  • To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

Nutrition Facts : Calories 285 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.81 milligram of sodium

PRESERVED GINGER CAKE WITH LEMON ICING GLAZE



Preserved Ginger Cake With Lemon Icing Glaze image

This is quite simply our favorite cake. It's simple but absolute heaven. The spiciness of the ginger within the moist cake, coupled with the sharpness of the lemon icing, is such that it never fails to please all who eat it. It is a typical British cake and very different from North American style cakes.

Provided by MarieRynr

Categories     Dessert

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 14

5 pieces preserved ginger in syrup, chopped (reserve 2 Tbsp syrup)
1 teaspoon ground ginger
1 teaspoon grated fresh gingerroot
6 ounces butter, at room temperature, plus
butter, for greasing
6 ounces golden caster sugar
3 large eggs, at room temperature
1 tablespoon molasses
8 ounces self-raising flour
1 tablespoon ground almonds
2 tablespoons milk
1 lemon, juice of
8 ounces unrefined golden icing sugar
2 pieces preserved ginger in syrup

Steps:

  • First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
  • The paper should come up 1 inch (2. 5 cm) above the edge.
  • Preheat oven to 325*F.
  • To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
  • Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
  • Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
  • Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
  • Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
  • Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
  • Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
  • For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream - you might not need all the lemon juice.
  • Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
  • Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
  • It's absolute heaven.
  • If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.

LEMON GINGER CAKE WITH LEMON-CREAM CHEESE FROSTING



Lemon Ginger Cake with Lemon-Cream Cheese Frosting image

Categories     Cake     Mixer     Citrus     Ginger     Dessert     Bake     Cream Cheese     Spice     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 21

Cake
2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 large eggs
3 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
3 cups cake flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
Frosting:
11 ounces cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
3 tablespoons fresh lemon juice
3 teaspoons grated lemon peel
1 1/4 teaspoons vanilla extract
4 3/4 cups powdered sugar, sifted

Steps:

  • For Cake:
  • Position rack in center of oven and preheat to 350 °F. Butter two 9-inch diameter cake pans with 2-inch-high sides. Line bottom of pans with waxed paper; butter paper. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in lemon juice, lemon peel and vanilla (mixture may look curdled). Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
  • Divide batter equally between prepared pans. Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes. Transfer pans to racks. Cool 10 minutes. Using small sharp knife, cut around sides of pan to loosen cakes. Turn out cakes onto racks and cool completely. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For Frosting:
  • Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth. Add powdered sugar and beat until frosting is smooth.
  • Place 1 cake layer on platter. Spread 1 cup frosting over top. Place remaining cake layer atop. Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls. Sprinkle top of cake with remaining 1 teaspoon lemon peel. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.)

Tips:

- For zesty and flavorful preserved ginger, opt for homemade ginger that has been preserved in syrup. If store-bought, ensure it's drained well before use. - Use unsalted butter and bring it to room temperature before mixing to achieve a creamy, smooth batter. - Sift the flour to avoid lumps and ensure an even distribution throughout the batter. - Don't overmix the batter; it should be just combined. Overmixing can result in a dense cake. - Bake the cake in a preheated oven at 180°C (350°F) for 40-45 minutes or until a toothpick inserted in the center comes out clean. - Allow the cake to cool completely before spreading the lemon icing glaze. This helps the glaze set properly and prevents it from seeping into the cake. - For a thin yet shiny glaze, add more lemon juice. For a thicker glaze, add more powdered sugar. - Decorate the cake with additional preserved ginger slices or grated lemon zest for extra visual appeal.

Conclusion:

The preserved ginger cake with lemon icing glaze is a delightful combination of sweet and tangy flavors that offers a unique and refreshing taste. With its moist texture and citrusy glaze, this cake is perfect for any occasion. Whether you're a seasoned baker or a beginner, this recipe provides detailed instructions and helpful tips to guide you in creating this delicious treat. Follow these tips and enjoy a moist, flavorful cake that will impress your family and friends.

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