Lemon Ginger Cake Food

LEMON-GINGER MOLASSES CAKE WITH WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined. (The batter may look curdled.)
• Sift together the flour, ground ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup crystallized ginger.
• Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don't overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
• Place the cream, confectioners' sugar, granulated sugar, creme fraiche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Refrigerate up to 4 hours before serving.

STICKY STEM GINGER CAKE WITH LEMON ICING

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
• Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
• Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
• To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

LEMON-GINGER POUND CAKE

Steps:

• Make cake:
• Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.
• Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
• Whisk together flour, baking powder, ground ginger, and salt.
• Stir together milk and vanilla in a small bowl.
• Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.
• Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice.
• Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
• Make glaze:
• Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.

LEMON GINGER POUND CAKE

Steps:

• Preheat oven to 325°F.
• Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
• Chill 10 minutes.
• Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
• Whisk together flour, baking powder, ground ginger, and salt.
• Stir together milk and vanilla in a small bowl.
• Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated.
• Mix in ginger sugar until just combined, then lemon juice.
• Spoon batter into pan, smoothing top, and bake in middle of the oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan).
• Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
• Gradually add confectioners' sugar to 1 TBS lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick.
• Drizzle decoratively over top of cake.
• Serve to six very lucky friends or family members!

LEMON GINGER BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 12 cup bundt pan, set aside, In a medium bowl whisk flour, zest, ginger baking soda and salt.
• Using electric mixer beat butter and sugar until fluffy about 4-5 minutes. Add eggs one at a time beating well after each addition. Mix lemon juice with mixer on low speed. Alternate the addition of the flour mixture and sour cream in 3 parts, starting and ending with the flour mixture. Mix until incorporated.
• Spoon batter into prepared pan, smooth top and tap pan. Bake 55-60 minutes or until toothpick inserted in the middle comes out clean. (if cake browns to quickly, tent loosely with aluminum foil). Let cake cool 30 minutes, and then turn out onto cooling rack. Dust cake with confectionery sugar.

LEMON GINGER CAKE W/ LEMON-CREAM CHEESE FROSTING

Steps:

• For Cake: Position rack in center of oven and preheat to 350 degrees F.
• Butter two 9-inch diameter cake pans with 2-inch-high sides.
• Line bottom of pans with waxed paper; butter paper.
• Using electric mixer, beat sugar and butter in large bowl until well blended.
• Add eggs 1 at a time, beating well after each addition.
• Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
• Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
• Divide batter equally between prepared pans.
• Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
• Transfer pans to racks.
• Cool 10 minutes.
• Using small sharp knife, cut around sides of pan to loosen cakes.
• Turn out cakes onto racks and cool completely.
• Peel off waxed paper.
• (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth.
• Add powdered sugar and beat until frosting is smooth.
• Place 1 cake layer on platter.
• Spread 1 cup frosting over top.
• Place remaining cake layer atop.
• Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
• Sprinkle top of cake with remaining 1 teaspoon lemon peel.
• (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.).

LEMON GINGER MOLASSES CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.)
• Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
• Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don¿t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
• Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.

LEMON GINGER POUND CAKE

Steps:

• Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Butter and flour four 7 1/2 × 3 1/2-inch loaf pans or two 9 × 5 × 3-inch loaf pans.
• In the large bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and add to the dry ingredients; mix until the butter is thoroughly incorporated into the dry ingredients.
• Add the eggs, milk, lemon zest, and ginger, and beat at low speed for about 2 minutes, until blended. Scrape the sides of the bowl with a rubber spatula and beat for 3 to 5 more minutes, until the batter is light and fluffy.
• Turn the batter into the prepared pans. Place the pans in the center of the oven and bake the small loaves for 25 to 30 minutes, the large loaves for 55 to 65 minutes, or until a toothpick inserted into the center of a cake comes out clean and dry.
• While the cakes bake, make the lemon glaze by mixing together the sugar and lemon juice. Brush the tops of the hot cakes with the glaze. Remove the cakes from the pans and cool on a wire rack.

LEMON-SOAKED GINGER POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• grease and flour a 10 inch bundt pan.
• Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
• Set Aside.
• Beat butter in a separate bowl until light and creamy about 2 minutes.
• Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
• Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
• Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
• At low speed, add the sifted mixture in three additions, alternating with the sour cream ( or creme fraiche) Scrape batter into prepared pan and smooth with a spatula.
• Bake the cake 50-55 minutes or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto another rack.
• Slide a baking sheet under the cake to catch the glaze drippings.
• While the cake is baking, combine the lemon juice and sugar in a small, nonreactive saucepan and cook over medium heat, stirring, just until sugar is dissolved.
• Remove from heat.
• Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
• Use the whole pan of soaking syrup.
• Dust the cooked cake with confectioners sugar.

STICKY GINGER LEMON DRIZZLE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
• Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
• Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
• Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
• For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.

LEMON GINGER ICEBOX CAKE

Steps:

• In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.

SQUIDGY LEMON-GINGER CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (about 8cm deep) with baking parchment. Put dates in a bowl and cover with boiling water. Heat the butter in a small pan until melted, and stir in the sugar. Allow to cool slightly.
• Beat in the eggs, ginger and lemon zest. Drain the dates and chop them finely. Scrape them into the pan too, and mix well. Stir in the flour, then apple. Spoon into the cake tin, put the tin on a baking sheet (this stops the base browning too much) then bake for about 1¼ hrs, until well risen. A skewer stuck into the cake should come out with a few moist crumbs sticking to it. Leave it to cool in the tin.
• Break the white chocolate into a non-metallic bowl. Heat in the microwave, on medium setting, in one minute bursts until melted (or in a bowl over a pan of simmering water). Remove the cake from the tin and peel off the paper. Trickle the chocolate over the cake, scatter with the crystallised lemon peel and coffee crystals and leave to set before serving. If well wrapped, the cake keeps for at least a week - it just gets better and better. Or, wrap the cooled cake in several layers of cling film before decorating, and freeze for up to two months.

LEMON POUND CAKE

Steps:

• Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
• In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.