Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, sticky ginger loaf cake with lemon icing. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sticky Ginger Loaf Cake with Lemon Icing is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Sticky Ginger Loaf Cake with Lemon Icing is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook sticky ginger loaf cake with lemon icing using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sticky Ginger Loaf Cake with Lemon Icing:

1. Get self raising flour
2. Make ready baking powder
3. Make ready ground ginger
4. Take mixed spice
5. Make ready slightly salted butter
6. Get stem ginger grated
7. Take unrefined muscovado sugar
8. Prepare black treacle
9. Take golden syrup
10. Get milk
11. Get egg beaten
12. Prepare For the icing
13. Prepare icing sugar
14. Get Grated zest ½ lemon
15. Prepare Juice of ½ lemon

Instructions to make Sticky Ginger Loaf Cake with Lemon Icing:

1. Butter a 1lb loaf tin and line with grease proof paper. Heat the oven to 180C/ 160C fan/ Gas 4. In a large bowl combine the flour, baking powder and spices, add the butter and rub together until it resembles bread crumbs then stir in the grated ginger.
2. In a saucepan heat the sugar, treacle, syrup and milk until it’s simmering and the sugar has dissolved. Pour the syrup mixture into the flour and stir until everything is well combined then stir in the egg. The mixture will resemble a loose batter.
3. Tip the batter into the tin and bake for 1hr 15mins until a skewer comes out clean. While the cake is cooling make the icing by combining all of the ingredients and beating until smooth. Turn the cake out of the tin, peel off the grease proof and drizzle over the icing.
4. The cake will keep well in an air tight tin for approx 5 days, though it never lasts that long in my house!

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