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Sticky Stem Ginger Cake With Lemon Icing

A delicious and simple cake recipe for you to try at home.


  • 225g Self Raising Flour

  • 1 tsp baking soda

  • 1 Tbsp Ground Ginger

  • 1 tsp cinnamon

  • 1 tsp mixed spice

  • 115g butter

  • 115g dark muscarado sugar

  • 115g treacle

  • 115g golden syrup

  • 250ml blue milk

  • 85g drained stem ginger in syrup (grated)

  • 1 egg

  • Icing

  • 50g icing sugar (sifted)

  • 1 tsp lemon zest

  • 1 Tbsp lemon juice


  • 1.

    Preheat oven to 180 degrees, grease and line cake tin

  • 2.

    Sift flour, baking soda and spices in food processor.

  • 3.

    Add butter and pulse to breadcrumbs

  • 4.

    Transfer to large mixing bowl

  • 5.

    Put sugar, treacle, syrup and milk into saucepan and heat gently, stirring until sugar dissolves.

  • 6.

    Turn up heat and bring mixture to just below boiling

  • 7.

    Add stem ginger to flour mixture and add treacle mix while stirring

  • 8.

    Break in egg and beat until combined.

  • 9.

    Pour into tin and bake for 50-60mins

  • 10.

    Check centre with skewer and leave to cool in tin

  • Icing:

  • 1.

    Mix icing sugar and zest and gradually add juice until you have a smooth and runny icing

  • 2.

    Drizzle or pipe into a criss-cross pattern

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