Gingerbread Cake with Lemon Icing

    50 minutes

    An easy gingerbread cake that uses cinnamon and treacle for the special gingerbread taste. The simple lemon icing tops it off.

    16 people made this

    Serves: 9 

    • 1 2/3 cups (200g) self-raising flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1 teaspoon cinnamon
    • 1 1/2 teaspoon ground ginger
    • 1 egg
    • 90g (1/3 cup) caster sugar
    • 1/2 cup (125ml) vegetable oil
    • 1/2 cup (180g) treacle
    • 125ml boiling water
    • Lemon glaze
    • 2/3 cup (115g) icing sugar
    • 3 tablespoons fresh lemon juice

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm square cake tin.
    2. Mix dry ingredients in large bowl. Add remaining ingredients, adding the boiling water last. Stir well until smooth. Pour batter into tin. Bake for 35 minutes.
    3. Mix togetehr the icing sugar and mlemon juice and glaze the cake while it is still warm.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    I've been baking for years and years and this cake just 'takes the cake' if you know what I mean. It's the easiest, fastest to make, and most delicious gingerbread cake I've EVER come across. Because I love spices I doubled the ginger and cinnamon, and I'm glad I did because I got a bit of zing in my cake. I didn't have treacle but used golden syrup instead. I was cautious about adding boiling water to the dough at the end, but I made sure to mix it well, and it was fine. The cake didn't rise to a peak in the middle like other cakes sometimes do. It rose nicely but was quite flat which is just fine. This cake came out soft and luscious, and the lemon icing (which I often use on many of my cakes) just made it extra yummy. I like that oil is used instead of butter to avoid cholesterol problems. A GREAT CAKE INDEED.  -  31 Mar 2015