Ginger and lemon drizzle cake recipe

Name: Ginger and lemon drizzle cake
Yield: Serves 10
Ingredients: 200g baking spread, plus extra for greasing; 300g golden caster sugar; 20g fresh ginger, peeled and finely grated; 3 lemons, zested and juiced; 3 large eggs; 2 tsp ground ginger; 200g self-raising flour; 1 tbsp whole milk; 3 balls stem ginger, finely chopped, plus 1 tbsp syrup; crème fraîche (optional)

Created by The Tesco Recipes team

We've added three types of ginger to a classic lemon drizzle cake and the result is warm, spicy and zingy – everything you'd expect from this fab flavour combination. Serve at teatime or for dessert with a dollop of crème fraîche. Either way, this ginger cake will go down a treat!

See method

Serves 10
Takes 1 hr 15 mins plus cooling
369 calories / serving

Freezable
Vegetarian

Shop your ingredients

Tesco Baking Spread 500G
200g baking spread, plus extra for greasing
£1.55
£3.10/kg
Tesco Golden Caster 1Kg Bag
300g golden caster sugar
£2.85
£2.85/kg
Tesco Ginger 100g
20g fresh ginger, peeled and finely grated
£1.25
£12.50/kg
Suntrail Farms Price Lemons Minimum 4 Pack
Aldi Price Match
3 lemons, zested and juiced
£0.89
£0.22/each
Tesco Large Free Range Eggs 6 Pack
3 large eggs
£2.10
£0.35/each
Tesco Ground Ginger 38G
2 tsp ground ginger
£1.00
£26.32/kg
Stockwell & Co. Self Raising Flour 1.5Kg
Aldi Price Match
200g self-raising flour
£0.70
£0.47/kg
Tesco British Whole Milk 568Ml, 1 Pint
Aldi Price Match
1 tbsp whole milk
£0.85
£1.50/litre
Tesco British Creme Fraiche 300Ml
Aldi Price Match
crème fraîche (optional)
£0.75
£2.50/litre

Method

Preheat the oven to gas 4, 180°C, fan 160°C and grease and line a 900g loaf tin. Beat the baking spread until pale and creamy, add 200g sugar and beat for another 2 mins or until light and fluffy. Stir in the grated ginger and lemon zest.
Crack in the eggs, one at a time, beating well between each addition. Fold in the ground ginger, flour and a pinch of salt until just incorporated, then stir in the milk. Transfer to the tin, level the top, then bake for 50-55 mins until risen and golden and a skewer inserted in the centre comes out clean.
Meanwhile, make the syrup. Put the lemon juice in a saucepan, add the stem ginger, syrup and remaining 100g sugar. Heat gently to dissolve the sugar, then simmer over a medium heat for 4-5 mins until thickened.
When the cake is baked, leave for 2 mins, then use a skewer to pierce all over the top. Drizzle over the lemon and ginger syrup. Leave to cool completely before removing from the tin to serve. Serve with crème fraîche, if you like.

Tip: The cake will keep, well-wrapped, at room temperature for up to 2 days

See more Lemon cake recipes

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.