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The spicy warm flavors of ginger are perfectly paired with the sweet & tartness of lemon in this moist cake. Serve it slightly warm or cooled, as a snack, or with your favorite cup of tea or coffee. It's simple to make, but there is nothing simple about the delicious flavors in this delightful treat!


For The Cake:

1 1/4 cup All Purpose Flour

3/4 cup (White) Sugar

1/4 cup Light Brown Sugar

1 1/2 tsp Baking Powder

2 tsp Ground Ginger

1 tsp Crushed Fresh Ginger

1/2 tsp Salt

Zest From 1 Lemon

Juice From 1 Lemon

1/4 cup Sour Cream

1/4 cup Milk

1 egg

1/4 cup Melted Butter

For The Icing & Cake Top:

3/4 cup (Sifted) Powdered Sugar

1 Tblspn Melted Butter

2 Tblspns Lemon Juice

2 Tblspns Crystallized Ginger

Directions For The Cake: Preheat oven to 375 degrees. Prepare a 9 inch cake pan by spraying the inside with cooking spray and covering the bottom of the pan with parchment paper. In a medium-sized bowl, whisk together the flour, sugars, baking powder, salt, Ground Ginger, crushed ginger, and lemon zest. In a separate bowl, whisk together the egg, sour cream, milk, and lemon juice. Add the milk mixture and the melted butter alternately to the flour mixture, ending with the milk mixture. Pour the batter into the prepared pan and bake in the preheated oven for 25 minutes. Let the cake cool and then remove it from the pan.

Directions For The Icing: In a small bowl, mix together all of the icing ingredients, except the Crystallized Ginger. Spread the icing over the cooled cake. Top the iced cake with the Crystallized Ginger.

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