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Gingerbread cakes with lemon icing
Gingerbread cakes with lemon icing
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Prep Time:
90 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Delicious gingerbread cake with zesty lemon glaze, great for any time of day.
Ingredients:
  • 125g butter, softened
  • 155g brown sugar
  • 5.00 gm ground ginger
  • 2.50 gm ground cinnamon
  • 1.25 gm ground nutmeg
  • Pinch ground cloves
  • Pinch allspice
  • Pinch ground cardamom
  • 115g plain flour
  • 115g self-raising flour
  • 0.63 gm bicarbonate of soda
  • 60ml treacle
  • 125g sour cream
  • 300g icing sugar
  • 1-42.00 gm lemon juice
  • 3.35 gm treacle, extra
Instructions:
  • Preheat your oven to 160°C and generously grease 10 friand pans each with a 1/2-cup (125ml) capacity.
  • In a bowl, use an electric mixer to whip together butter and sugar until pale and creamy. Mix in the egg until just combined. Add spices, combined flours, and bicarbonate of soda, then stir to combine. Finally, add treacle and sour cream, and stir until well combined.
  • Divide the mixture evenly between the pans and use a palette knife to create a smooth surface. Bake for 20 minutes or until a skewer inserted into the center comes out clean. Let the cakes cool for 5 minutes before transferring them onto a wire rack to cool completely.
  • In a bowl, combine icing sugar with lemon juice and extra treacle until smooth. Drizzle the icing over each cake, letting it cascade down the sides. Let the cakes set for 30 minutes before transferring to a serving platter. Enjoy!

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