Sticky Ginger Lemon Cake
This is the best tea cake you'll ever serve! It's perfect for cozy nights at home with its rich flavors and interesting texture. Plus, it looks magazine-worthy!
Equipment
- Mixer
- baking pan
Ingredients
Cake Batter
- 2 ¼ cup flour (Cake or all-purpose flour)
- 2 tbsp vanilla-flavored instant pudding
- 2 tsp baking powder (1 packaging)
- 2 eggs
- 1 ¼ cups Greek yogurt (Semi-liquid)
- ¾ cup olive oil
- ¼ cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest (grated)
- 1 tbsp ginger (grated)
- 1 cup sugar
- 3 tbsp honey
- 1 cup pecans (roughly chopped)
Glaze
- ¼ cup lemon juice (freshly squeezed)
- 2 tbsp sugar
Instructions
Mixing the Batter
- Start with grating ginger and lemon zest with the tiniest grate. Massage them directly into the sugar.
- Pour yogurt, oil, eggs, and lemon juice into a mixing bowl and combine it well.
- Next, add sugar with ginger and lemon zest, and mix it until the sugar melts
- Reduce the mixing speed and add the following: flour, instant pudding, baking powder, and honey. Blend it well, so there are no flour chunks left behind.
- Chop a handful of pecans and add it to the mixture. Combine.
Baking
- Heat up an oven to 360 °F (180 °C).
- Cover the baking pan of your choice with baking paper and smear some butter over, so it can peel off easier.
- Toss it in the oven and let it bake for about 45 minutes. Check the doneness with a toothpick - if it’s clean then it’s good. Remove from the oven and let it cool a bit on the counter to stiffen.
Making the Glaze
- I Option: Combine lemon juice and sugar and bring to a boil. Simmer it lightly, for about 3-5 minutes, until you have golden, caramelly color.
- II Option: Mix up ½ cup powdered sugar and hot lemon juice (60 ml) until completely dissolves.
Serving
- Pour hot glaze over the cake and cover it generously.
- Serve it warm or cold, either is scrumptious! I topped it with some candied ginger, but just for the heads up, it is SPICY! Serve it with herbal tea or coffee for the rhapsody of taste.
Notes
Store it at room temperature and in airtight containers. The plastic wrap will do, as well.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 46gProtein: 6gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 28mgSodium: 106mgPotassium: 116mgFiber: 2gSugar: 26gVitamin A: 46IUVitamin C: 5mgCalcium: 78mgIron: 2mg