You might think lemon drizzle cake is already perfect, and far be it from me to criticise a quintessential British classic. It's certainly one of my favourite cakes.
But because it's one of my favourites, I thought maybe - just maybe - it could be improved.
Lemon and ginger makes for wonderful tea, so I had high hopes for its promise in cake form. I certainly wasn't disappointed in these little morsels.
Lemon & Ginger Drizzle Cakes
½ cup (100g, 4oz) candied ginger pieces
2 cups (350g, 12oz) plain flour
1 cup (220g, 8oz) caster sugar
2tsp baking powder
¼ tsp salt
½ cup (120ml, 4 fl.oz) sunflower oil
½ cup (50g, 2oz) icing sugar
½tsp granulated sugar
- Preheat the oven to 160°C (320°F)
- Zest and juice the lemons. (If you don't have a zester, grate the zest from the lemons, or use a vegetable peeler and slice the zest into fine strips.)
- Finely chop the ginger (I made about 3mm cubes).
- Sift together the flour, caster sugar, baking powder, and salt.
- Mix the lemon zest and ginger into the flour.
- Reserve 4tbsp of the lemon juice for the drizzle.
- Make up the remaining lemon juice to 1 cup (235ml) with cold water.
- Add the juice, water, and oil to the flour and mix thoroughly.
- Divide into 12 mini cake tins.
- Bake for around 20 minutes, until a skewer comes out clean.
- Make the drizzle by dissolving the icing sugar in the reserved lemon juice, and simmering over a low heat for a few minutes until it reduces by about half.
- While the cakes are still warm, arrange on a cooling tray and drizzle the tops with the lemon mixture. (You'll probably want to have a plate or baking tray under the cooling tray to catch all the drips!)
- Sprinkle a little granulated sugar onto each cake for extra crunch.