LEMON DRIZZLE GINGER CAKE
A yummy Blackberry Inn take on a spicy British classic! Perfect for teatime or anytime!
Traditionally served on Bonfire Night in Britain, this delicious, moist gingerbread is filled with extra fiery flavors thanks to the Chinese Five Spice! The sweet, citrusy lemon drizzle topping gives the perfect tangy kick.
This dessert can be made at any time, but we personally prefer making it during the cooler months. There’s just something about spicy flavors, cool weather, and the perfect cup of tea!
We hope you enjoy it as much as we do.
Cat and Bob Hobson, Blackberry Inn
The Ginger Cake:
The Lemon Drizzle Topping:
Step 1 – Preheat oven to 350 degrees F.
Step 2 – Grease and lightly flour a 9-inch square baking pan. I use Pam Baking Spray with Flour.
Step 3 – Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
Step 4 – Stir sugar, molasses, oil, and egg into flour mixture until combined.
Step 5 – Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
Step 6 – Pour batter into the baking pan. Tap the pan gently on the counter to remove any air bubbles. I also use a toothpick for popping the bubbles.
Step 7 – Bake in the preheated oven until a toothpick or knife inserted into the center comes out clean (about 35 minutes).
Step 8 – Whisk powdered sugar, lemon juice, and lemon zest in a small bowl until sugar dissolves.
Step 9 – Pour lemon juice mixture over the cake while the cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.