Ginger Cake with Lemon Glaze (No Molasses)

PREP TIME 15

COOK TIME 20

TOTAL TIME 35

9 servings

This Ginger Cake with Lemon Glaze is light and fluffy, with plenty of ginger flavor and a thin lemon glaze. Made with simple ingredients, no molasses and no mixer required!

A square slice of ginger cake with a thin lemon glaze and lemon zest on top, showing its light, fluffy texture.

Watch how to make the recipe

Ingredients

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

Instructions

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.

Recipe Notes

1. 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 color 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.

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