Lemon Ginger Loaf Recipes

Steps:

• Make cake:
• Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.
• Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
• Whisk together flour, baking powder, ground ginger, and salt.
• Stir together milk and vanilla in a small bowl.
• Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.
• Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice.
• Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
• Make glaze:
• Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.

Steps:

• Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
• Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

Steps:

• In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.

Steps:

• Preheat oven to 350 degrees fahrenheit and grease a 9" by 5" by 3" loaf pan and set aside.
• In a medium size bowl combine dry ingredients and set aside.
• Combine sugar and butter in a separate large bowl and cream together until well blended.
• Grate and juice both lemons and put them aside.
• Mince fresh ginger on cutting board and put into a small bowl.
• Crack eggs into a small bowl and beat until light and fluffy.
• Add eggs to the butter and sugar mixture and stir until well combined.
• Pour 1 cup milk into the measuring cup and add the lemon juice and wait until curdled.
• Starting and ending with the dry ingredients use an electric mixer alternately adding dry ingredients and milk until mixture is creamy and smooth.
• Stir in minced ginger and lemon zest to the batter and pour into prepared loaf pan.
• Put loaf into oven for approximately 1 hour or until lightly browned on top.
• Remove from oven and let cool for about 5 to 10 minutes before putting on a rack to cool.
• Put apricot preserves and sugar in a saucepan and cook until sugar is melted and then drizzle over the top and sides of cooled loaf.

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
• Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
• Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
• To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
• Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
• Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
• While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.

Steps:

• Preheat the oven to 180ºC and spray a medium-sized loaf pan with non-stick spray.
• Sift the cake flour, sugar, baking powder, ginger and salt together in a large bowl.
• Stir in the rind.
• Dice the butter and rub into the flour mixture until it resembles fine breadcrumbs.
• Beat the milk, egg, vanilla essence, lemon juice and apple sauce together and add to the flour mixture.
• Mix until smooth and turn the batter into the loaf pan.
• Arrange the lemon slices on top and bake for about 1 1/4 hours or until a skewer inserted comes out clean.
• (Cover the loaf with aluminium foil after an hour to prevent the top and lemon slices from burning.) Cool in the pan for about 10 minutes before turning out.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
• Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
• Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
• Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
• For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.