Ginger Cake Iced in Lemon

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a very tasty ginger cake. It always brings back memories of my childhood. Walking down the lane after school, smelling this in the air, running for the front door and finally sitting at the kitchen table with a slice and a big glass of milk .

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10 inch tube or bundt pan and set aside until needed.
  3. In a medium bowl add flour, baking poser, baking soda, ginger, nutmeg and cinnamon. Mix to blend and set aside.
  4. In a large bowl beat the butter and brown sugar until well mixed.
  5. Next add the eggs one at a time, mixing well.
  6. Alternate flour and buttermilk, beating on low until just mixed.
  7. Pour the batter into the prepared pan and bake for 50 - 60 minutes in a 350 degree oven. Check at 50 minutes.
  8. Cool on a rack for 10 minutes, remove from pan and cool completely.
  9. Mix the powdered sugar, lemon rind and lemon juice together and drizzle over cake.


Most Helpful

Made for 123 tag. This is a lovely spice flavoured cake and I love the lemon glaze.Simple to make and you can play around with the spice blend to suit your tastes.

Lorrie in Montreal February 02, 2009

This cake is a definite 5 star cake for me as it's not too sweet and doesn't come over real strongly in the ginger dept. This is what I was worried about as I like ginger, just not to strong. I made this for the coffee/cafe I work at as I"m in charge of baking and have to make bundts on a weekly basis. This week I chose this one. I did have to include more powdered sugar to the 2 T. lemon juice as I needed a thicker glaze that would hold up for a few days for selling purposes. My spices were not the fresh variety that you have listed either. But, it didn't make a difference as far as I could tell as the combinations were a wonderful blend and came across real subtle. This would make a great bundt for the fall season!~ Thanks Gerry. Made for 123HitWonders~

CoffeeB August 29, 2008

A nice spice cake. The flavors blended well. I did use Splenda brown sugar blend and liked the fact that the glaze is light. The cake is not overly sweet. Made for *Aussie Recipe Swap #17*

PaulaG June 08, 2008

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