Mary Berry’s Lemon and Ginger Cake is a wonderfully zesty and warming dessert that combines the refreshing tang of lemon with the subtle spice of ginger. This cake is perfect for those who love a hint of spice with their sweets and works well as a dessert or a tea-time treat. It’s easy to make and has a light, moist crumb that’s bursting with flavor.
What Is Mary Berry’s Lemon and Ginger Cake?
Mary Berry’s Lemon and Ginger Cake is a delightful combination of fresh lemon and ground ginger in a moist sponge cake. Topped with a lemon glaze or drizzle, this cake brings out a beautiful balance of sweet, tangy, and spicy flavors. It’s versatile enough for a casual afternoon treat or as a unique dessert for a gathering.
Other Popular Recipes
Why You’ll Love This Recipe
- Bright and Zesty Flavor: The lemon brings a refreshing tang that pairs perfectly with ginger’s warmth.
- Moist and Light: The cake is soft and airy, with a beautiful crumb.
- Easy to Make: With simple ingredients, this cake is straightforward to prepare.
- Perfect for Any Occasion: Great as a dessert, snack, or alongside tea or coffee.
- Customizable Topping: Enjoy it with a lemon glaze or a dusting of powdered sugar.
Ingredients Needed to Make Mary Berry’s Lemon and Ginger Cake
For the Cake
- 225g self-raising flour – Provides structure and helps the cake rise.
- 1 tsp baking powder – Adds a bit of extra lift to the cake.
- 1 tsp ground ginger – Adds warmth and spice.
- 225g caster sugar – Sweetens the cake while keeping the texture light.
- 100g butter (softened) – Adds moisture and richness.
- 2 large eggs – Binds the ingredients and adds structure.
- Zest of 2 lemons – Adds bright lemon flavor to the cake.
- 2 tbsp lemon juice – Enhances the tangy flavor.
- 150ml milk – Keeps the cake soft and tender.
For the Lemon Glaze
- 100g icing sugar – For a sweet, smooth glaze.
- 2-3 tbsp lemon juice – For a fresh, tangy glaze.
Instructions to Make Mary Berry’s Lemon and Ginger Cake
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin or loaf tin and line the bottom with parchment paper.
Step 2: Mix the Dry Ingredients
In a mixing bowl, sift together the self-raising flour, baking powder, and ground ginger. Set aside.
Step 3: Cream Butter and Sugar
In a separate bowl, cream the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
Step 4: Add Eggs and Lemon Zest
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest to infuse the batter with fresh lemon flavor.
Step 5: Combine Wet and Dry Ingredients
Gently fold in the flour mixture, alternating with the milk and lemon juice, until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Pour into the Tin and Smooth
Pour the batter into the prepared cake tin and smooth the top with a spatula for even baking.
Step 7: Bake the Cake
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden and the cake should feel springy to the touch.
Step 8: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: Prepare the Lemon Glaze
In a small bowl, mix the icing sugar and lemon juice until smooth. Adjust the consistency by adding a bit more lemon juice if needed. Drizzle the glaze over the cooled cake, allowing it to run down the sides.
Step 10: Serve and Enjoy
Slice and serve the cake as is, or enjoy it with a cup of tea or coffee for a refreshing treat.
What Goes Well with Mary Berry’s Lemon and Ginger Cake
- Whipped Cream: Light and airy, it complements the cake’s flavor beautifully.
- Greek Yogurt: Adds a creamy, tangy contrast to the sweet glaze.
- Fresh Berries: Strawberries or raspberries add a burst of color and fresh flavor.
- Lemon Curd: Intensifies the lemony taste for citrus lovers.
- Mint Garnish: Adds a refreshing, vibrant touch.
Expert Tips for the Best Lemon and Ginger Cake
- Use Fresh Lemons: Fresh lemon zest and juice make all the difference in flavor.
- Adjust Ginger to Taste: For a stronger ginger flavor, add a touch more ground ginger or freshly grated ginger.
- Do Not Overmix: Overmixing can make the cake dense, so fold the ingredients gently.
- Cool Before Glazing: Ensure the cake is fully cooled before adding the glaze to avoid melting.
- Serve Fresh: This cake is best enjoyed fresh but can be stored for later.
Easy Variations of Mary Berry’s Lemon and Ginger Cake
- Add a Ginger Syrup: Brush the warm cake with ginger syrup for extra spice.
- Top with Candied Ginger: Add a chewy, spicy bite on top of the glaze.
- Swap for Orange: Use orange zest and juice for a slightly sweeter citrus flavor.
- Ginger and Honey Glaze: Mix honey into the lemon glaze for added depth.
- Add Poppy Seeds: Stir poppy seeds into the batter for extra texture.
Best Practices to Store Mary Berry’s Lemon and Ginger Cake
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for Longer Storage: Keeps well in the refrigerator for up to a week. Let it come to room temperature before serving.
- Freeze for Future Enjoyment: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Value (Per Serving)
- Calories: 260 kcal
- Fat: 12g
- Carbohydrates: 34g
- Protein: 3g
- Fiber: 1g
FAQs
Can I Use Fresh Ginger Instead of Ground Ginger in Lemon and Ginger Cake?
Yes, you can use fresh ginger instead of ground ginger. Substitute 1 teaspoon of ground ginger with 1 tablespoon of freshly grated ginger for a bolder, spicier flavor. Fresh ginger will add a slightly more intense taste and aroma to the cake.
How Do I Make the Lemon and Ginger Cake Extra Moist?
To make the cake extra moist, ensure not to overmix the batter, as this can make the cake dense. Using whole milk, fully ripe lemons, and adding a tablespoon of Greek yogurt or sour cream to the batter can enhance moisture.
Can I Freeze Mary Berry’s Lemon and Ginger Cake?
Yes, Lemon and Ginger Cake freezes well. Allow it to cool completely, then wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving, and add glaze fresh if possible.
What’s the Best Way to Store Lemon and Ginger Cake?
Store the cake in an airtight container at room temperature for up to 3 days. If glazed, it can be refrigerated for up to a week, though let it reach room temperature before serving for the best flavor.
Final Words
Mary Berry’s Lemon and Ginger Cake is a refreshing, lightly spiced treat that’s perfect for any occasion. With the tang of lemon and the warmth of ginger, it’s an easy-to-make cake that offers big flavors and a lovely crumb. Top it with a simple lemon glaze or enjoy it plain for a delightful, comforting dessert!
More Recipes By British Baking Recipes
Print
Mary Berry Lemon and Ginger Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon and Ginger Cake is a delightful combination of fresh lemon and ground ginger in a moist sponge cake. Topped with a lemon glaze or drizzle, this cake brings out a beautiful balance of sweet, tangy, and spicy flavors. It’s versatile enough for a casual afternoon treat or as a unique dessert for a gathering.
Ingredients
For the Cake
- 225g self-raising flour – Provides structure and helps the cake rise.
- 1 tsp baking powder – Adds a bit of extra lift to the cake.
- 1 tsp ground ginger – Adds warmth and spice.
- 225g caster sugar – Sweetens the cake while keeping the texture light.
- 100g butter (softened) – Adds moisture and richness.
- 2 large eggs – Binds the ingredients and adds structure.
- Zest of 2 lemons – Adds bright lemon flavor to the cake.
- 2 tbsp lemon juice – Enhances the tangy flavor.
- 150ml milk – Keeps the cake soft and tender.
For the Lemon Glaze
- 100g icing sugar – For a sweet, smooth glaze.
- 2–3 tbsp lemon juice – For a fresh, tangy glaze.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin or loaf tin and line the bottom with parchment paper.
Step 2: Mix the Dry Ingredients
In a mixing bowl, sift together the self-raising flour, baking powder, and ground ginger. Set aside.
Step 3: Cream Butter and Sugar
In a separate bowl, cream the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
Step 4: Add Eggs and Lemon Zest
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest to infuse the batter with fresh lemon flavor.
Step 5: Combine Wet and Dry Ingredients
Gently fold in the flour mixture, alternating with the milk and lemon juice, until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Pour into the Tin and Smooth
Pour the batter into the prepared cake tin and smooth the top with a spatula for even baking.
Step 7: Bake the Cake
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden and the cake should feel springy to the touch.
Step 8: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: Prepare the Lemon Glaze
In a small bowl, mix the icing sugar and lemon juice until smooth. Adjust the consistency by adding a bit more lemon juice if needed. Drizzle the glaze over the cooled cake, allowing it to run down the sides.
Step 10: Serve and Enjoy
Slice and serve the cake as is, or enjoy it with a cup of tea or coffee for a refreshing treat.
