Gingery Lemon Drizzle Cake

    1 hour 40 min

    This lemon drizzle cake in a loaf tin has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon drizzle loaf special. Great with tea.

    73 people made this

    Serves: 20 

    • 375g plain flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 250g butter
    • 400g sugar
    • 4 eggs
    • 2 tablespoons orange liqueur (such as Grand Marnier®)
    • 3 tablespoons grated lemon zest
    • 300ml buttermilk
    • 1/2 teaspoon ground ginger
    • 125ml fresh lemon juice
    • 150g caster sugar

    Prep:20min  ›  Cook:50min  ›  Extra time:30min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease 2 loaf tins.
    2. Sift together the flour, baking powder and salt in a bowl; set aside. Cream together the butter and 400g sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf tins.
    3. Bake in the preheated ovens until a skewer or small knife inserted in the crown comes out clean, about 50 minutes. Remove from tins and move to a cooling rack.
    4. Whisk together the lemon juice and 150g sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.

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    Reviews in English (71)


    I didn't bother with the liquer and added more ginger. I really like the recipe and it is popular with others. My icing never looks like the picture it just soaks into the cake.  -  16 Dec 2011


    I'm quite willing to accept that there's something wrong with my oven because this was ready in 20 minutes with the top totally burnt! I sliced the top off though and it still tasted lovely. The photo accompanying this recipe is misleading because the icing was clearly made with icing sugar, not caster sugar as the recipe stipulates. I will try this recipe again in the future and tweak my oven settings.  -  01 Apr 2016


    Oh my god. I made this for the first time, with a few changes, and the result was INCREDIBLE. Melt-in-your-mouth texture, tender... mmmm. I reduced sugar to 2/3 cup, and beat the butter (yes, butter) for 3mins, sugar for 3 mins, eggs + extracts (vanilla, almond, orange)for 3 mins, (used sour cream instead of buttermilk) and then added the final ingredients- plus I alternated between flour mixture and liquid beginning with flour mixture. (the flour, salt, baking powder) I guarentee my mixing method will work.  -  12 Jun 2008  (Review from Allrecipes US | Canada)