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Mary Berry Lemon and Ginger Cake

Mary Berry Lemon and Ginger Cake
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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

Scale

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-lemon-and-ginger-cake/