This Ginger Cake with Lemon Glaze is light and fluffy, topped with a lemon glaze that sets beautifully. It's made without molasses, treacle, honey or syrup, using simple ingredients and no mixer required!
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
- Flour mixture: Whisk together the flour, brown sugar, baking powder, baking soda, salt and ground ginger in a large bowl.
- Buttermilk mixture: In a separate bowl, whisk together the egg, buttermilk (see buttermilk substitutes), oil and vanilla until combined.
- Combine: Pour the buttermilk mixture into the flour mixture.
- Mix the batter: Gently fold everything together with a spatula until no dry flour remains. Don't overmix.
- Pour the batter into a parchment lined 8-inch (20 cm) square baking pan and spread evenly.
- Bake at 350°F (180°C) or 160°C fan for 18–20 minutes, or until a skewer inserted into the centre comes out clean. Start checking after 15 minutes. Leave in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the lemon glaze: Whisk together the icing sugar, lemon juice and hot water until smooth and thin enough to spread easily over the cake.
- Glaze the cake: Spread the glaze over the completely cooled cake and sprinkle with finely grated lemon zest. Leave the glaze to set before cutting into squares.
Storage
Store the ginger cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
If refrigerated, bring the cake to room temperature before eating for a softer texture.
Buttermilk substitutes
These three alternatives are all good options. There may be very slight differences in texture and richness, but the ginger flavour will still be there.
Choose one of the following substitutes to replace the 150 ml (⅔ cup) buttermilk in the recipe.
- Plain yogurt: Mix ⅓ cup (80 ml) plain yogurt with ¼ cup plus 2 teaspoons (70 ml) milk. This should give the cake a similarly soft and fluffy texture.
- Milk and lemon juice: Mix ½ cup plus 1 tablespoon (135 ml) milk with 1 tablespoon (15 ml) lemon juice. Stir and leave for 5–10 minutes before using. This is an easy substitute that should keep the cake light and fluffy.
- Sour cream: Mix ⅓ cup (80 ml) sour cream with ¼ cup plus 2 teaspoons (70 ml) milk. This adds a little extra richness while keeping the cake soft.
Brown sugar substitutes
Light brown sugar works best for this ginger cake, but you can also use dark brown sugar or white granulated sugar.
Use the same amount as the recipe: ¾ cup (150 g).
- Dark brown sugar: The cake will be darker, with a deeper flavor and a slightly softer texture.
- White granulated sugar: The cake will be lighter in colour but will still be light and soft.
A note on baking times
My oven runs ridiculously hot, so the cake was ready in just 15 minutes!
Most ovens may take around 18–20 minutes, but if yours runs hot like mine, start checking at 15 minutes.
The cake is ready when a skewer inserted into the centre comes out clean.
Recipe
Ginger Cake with Lemon Glaze (No Molasses)
For the ginger cake
- 1⅔ cups (200 g) all-purpose/plain flour
- ¾ cup (150 g) light brown sugar (see note 1)
- 1½ level teaspoons baking powder
- ¼ level teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 large egg
- ⅔ cup (150 ml) buttermilk (see note 2)
- ⅓ cup (80 ml) vegetable oil
- 1 teaspoon vanilla extract
For the lemon glaze
- ⅔ cup (80 g) powdered sugar
- 1½ teaspoons fresh lemon juice
- 3 teaspoons hot water
- Finely grated lemon zest
- Preheat the oven to 350°F (180°C) or 160°C fan about 15 minutes before the cake goes into the oven. Grease an 8-inch (20 cm) square baking pan and line with parchment paper, leaving some overhang on two sides to make it easier to lift the cake out after baking.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and ground ginger.
- In a separate bowl, whisk together the egg, buttermilk, vegetable oil and vanilla until combined.
- Pour the buttermilk mixture into the flour mixture. Gently fold together with a spatula until no dry flour remains. Don't overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for approximately 18–20 minutes, or until a skewer inserted into the centre comes out clean. Start checking after 15 minutes, as baking times vary between ovens. (see note 3)
- Leave the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the lemon glaze, whisk together the icing sugar, lemon juice and hot water until smooth and thin enough to spread easily.
- Spread the glaze over the completely cooled cake and sprinkle with finely grated lemon zest. Leave the glaze to set before cutting into squares.
- Dark brown sugar: The cake will be darker, with a deeper flavour and a slightly softer texture.
- White granulated sugar: The cake will be lighter in colour but will still be light and fluffy.
2. Buttermilk substitutes: Replace the ⅔ cup (150 ml) buttermilk with one of these options:
- Plain yogurt: ⅓ cup (80 ml) yogurt + ¼ cup plus 2 teaspoons (70 ml) milk.
- Milk and lemon juice: ½ cup plus 1 tablespoon (135 ml) milk + 1 tablespoon (15 ml) lemon juice. Leave for 5–10 minutes.
- Sour cream: ⅓ cup (80 ml) sour cream + ¼ cup plus 2 teaspoons (70 ml) milk.
3. Baking times: My oven runs ridiculously hot, so my cake was ready in just 15 minutes! Most ovens may need 18–20 minutes. Start checking early if yours runs hot too.
4. Storage: Store the ginger cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerated, bring the cake to room temperature before eating for a softer texture.
If you enjoy baking with ginger, try my Apple Ginger Muffins too. They're easy to make, with lovely craggy, sugar-crusted tops.
Apple Ginger Muffins
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