Ultimate Pastry, Savory & Craft Beverage Ingredients

Lemon Glazed Ginger Cake

Posted on 17 April 2017

This dessert would be perfect for a brunch or tea party and leftovers, if there are any, stay moist for days!


  • ½ cup (1 stick) + 3 tbsp butter
  • ¾ cup sugar
  • ¾ cup water
  • 2 tbsp Amoretti® Lemon Syrup
  • ¾ cup light corn syrup
  • ½ lemon, zested
  • 2 cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1¾ tsp ginger
  • 1½ tsp cinnamon
  • ¼ tsp salt
  • 2 eggs
  • ⅓ cup cooled black or red tea
  • 1 lemon, juiced
  • ½ lemon, zested
  • 1 tbsp water
  • ¼ cup sugar
  • 8" square pan


  1. Preheat oven to 350°F.
  2. In a saucepan combine butter, sugar, water, Lemon Syrup, light corn syrup, and lemon zest.
  3. Bring to a boil.
  4. Remove from the heat and transfer to another bowl. Let cool 20-25 minutes, whisking occasionally so the butter stays incorporated.
  5. Lightly spray and line an 8" square pan with parchment paper. Lightly spray the paper.
  6. Sift the dry ingredients and set them aside.
  7. Once the syrup has cooled, whisk the eggs in a mixer.
  8. Add the cooled syrup and tea.
  9. Add dry ingredients and mix, scraping the bowl a couple of times.
  10. The batter is runny. Make sure all the dry ingredients are mixed in.
  11. Bake 45-60 minutes.
  1. Combine all ingredients and whisk to fully incorporate.
  2. Once the cake is done, use a small skewer to poke holes all around the cake.
  3. Immediately and slowly, pour glaze over the hot cake and smooth with a small off-set spatula. This pushes some of the glaze down into the cake.
  4. Let it cool on a rack before wrapping and chilling overnight.
  • Make the glaze just before the cake is done.
  • This cake is delicious served warm, with whipped cream or crème fraiche, or cold the next day.
  • It makes a great breakfast bread with your morning coffee or tea!
Brighten up the holidays with this cozy lemon glazed ginger cake!

Products used in this recipe


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