Gingerbread Loaf Cake with Lemon Glaze

A moist and flavorful gingerbread loaf cake with a zesty lemon glaze. A perfect afternoon treat.

Prep Time

20 minutes

Total Time

70-80 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

5 items

Cost

£0.61/serving

Season:

🌍 Year-round

Meal Type:

Dessert•Bread

Cuisine:

Asian

Ingredients

Servings

2cupsAll-Purpose Flour

£0.30

2teaspoonsGround Ginger

£0.15

1teaspoonGround Cinnamon

£0.10

0.5teaspoonGround Cloves

£0.08

1teaspoonBaking Soda

£0.05

0.3teaspoonSalt

0.5cupUnsalted Butter(Softened)

£1.20

0.5cupBrown Sugar(Packed)

£0.25

0.5cupMolasses(Unsulphured)

£0.60

1Egg(Large)

£0.30

1cupButtermilk

£0.80

0.3cupVegetable Oil

£0.15

1Lemon(For zest and juice)

£0.50

1cupPowdered Sugar(For the glaze)

£0.40

Total Cost

£4.88

£0.61 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2.
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
3.
In a separate large bowl, cream together softened butter and brown sugar until light and fluffy.
4.
Beat in molasses and egg until well combined.
5.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and vegetable oil, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6.
Stir in the zest of one lemon.
7.
Pour batter into the prepared loaf pan and spread evenly.
8.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9.
While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice (start with 2 tablespoons and add more until desired consistency is reached).
10.
Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (130g)

435 kcal / 1820 kJ

Carbs

63g

24% of RDA

Fat

19g

27% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

35 g

39% of RDA

Sodium

190 mg

8% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For a richer flavor, substitute dark brown sugar for light brown sugar.

Store leftover gingerbread loaf cake in an airtight container at room temperature for up to 3 days.

You can add chopped walnuts or pecans to the batter for added texture.

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Cooking Equipment

Oven

Loaf Pan (9x5 inch)

Mixing Bowls

Whisk

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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