If you’ve ever wanted to bake something that hugs your insides, this is it. Nigella’s ginger cake is dark, sticky, unapologetically rich and deeply spiced. But the genius lies in the contrast: a zingy, sweet lemon icing drizzled right on top that cuts through all that intensity like a sunbeam slicing through fog.
The cake harks back to old-fashioned gingerbread-a nod to British tea-time traditions. Think moist sponge, warm spices like ground ginger and cinnamon and that subtle treacle bitterness (yep, treacle. it’s a very British thing and if you’ve never used it, you’re in for a treat). Then the icing: powdered sugar, fresh lemon juice and nothing else. Simple, bright, perfect.
I made this cake on a rainy afternoon. My windows were foggy, the cat was curled up next to the oven and I just needed something that felt like home. Nigella’s recipe delivered exactly that.
Nigella Ginger Cake With Lemon Icing Recipe
Ingredients Needed
Here’s what you’ll need for the cake and the icing. Don’t skimp on anything. Trust me-I once tried to skip the stem ginger and instantly regretted it.
For The Cake
- 150g (about 1 1/4 sticks) unsalted butter
- 300g (about 1 cup) golden syrup
- 200g (a generous 2/3 cup) black treacle (you can use molasses in the U.S.)
- 125g (2/3 cup) dark brown sugar
- 2 tsp finely grated fresh ginger
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 250ml (1 cup) full-fat milk
- 2 large eggs
- 1 tsp baking soda, dissolved in 2 tbsp warm water
- 300g (about 2 1/2 cups) all-purpose flour
- 2 pieces of stem ginger in syrup, finely chopped (optional but oh so worth it)
For The Lemon Icing
- 250g (about 2 cups) icing sugar (powdered sugar)
- Juice of 1 lemon (fresh is best)
- A tiny splash of hot water if needed to loosen the icing
Equipment Needed
You don’t need anything fancy here-Nigella doesn’t believe in fussy kitchens and neither do I.
- Large saucepan (this is where you’ll mix a surprising amount. no mixer needed)
- Wooden spoon or spatula
- Large mixing bowl (though truthfully, I just used the saucepan for nearly everything)
- 23cm (9-inch) square or round cake tin, greased and lined
- Sieve (for the icing sugar)
- Cooling rack
- A zester or microplane (for the fresh ginger and lemon zest if you’re feeling fancy)
Optional but fun: a cake stand for dramatic presentation. I used a vintage one I inherited from my grandmother. It made the whole thing feel like a scene from a BBC drama.
Instructions To Make Nigella Lawson’s Ginger Cake With Lemon Icing
Let’s get baking. Put on something cozy, light a candle and let your kitchen become a sanctuary.
1. Melt And Infuse
In a large saucepan, gently melt the butter, golden syrup, treacle, dark brown sugar and both gingers over low heat. Stir occasionally. The smell is unreal-like gingerbread houses, open fires and storybook winters. Once it’s melted and glossy, take it off the heat and let it cool just a bit.
2. Add The Milk, Eggs And Soda
In goes the milk, the eggs (beaten lightly in advance) and the baking soda-water mixture. Mix it well but gently. No whipping here-think of folding in affection.
3. Stir In The Flour
Sift in the flour gradually and stir until it becomes a smooth, runny batter. It should pour like lava-thick, slow, silky. If you’re adding stem ginger (and you should), stir it in now.
4. Bake
Pour the mixture into your lined tin. Bake at 170°C (340°F) for about 45-50 minutes but keep an eye on it. When it’s ready, a skewer will come out mostly clean, maybe with a few sticky crumbs clinging on. That’s perfection.
5. Cool And Ice
Let the cake cool in the tin for a bit, then transfer it to a rack. Once it’s completely cool (I know, the wait is brutal), whisk the lemon juice into your icing sugar until smooth. Drizzle it generously over the cake. Let it set or don’t. I cut into mine while the icing was still a little glossy and drippy. No regrets.
What I Learnt
This cake taught me something surprisingly tender: patience has flavor. I’m usually a "bake it, eat it, move on" kind of person. But this recipe asked me to slow down. There’s something meditative about melting treacle into butter, about waiting for a cake to cool before icing it, about stirring a pot with intention rather than speed.
I also learned that contrast is everything. The dark richness of the cake meets the sharp brightness of the lemon in a way that feels like a duet-two soloists from different genres finding harmony. You don’t expect them to go together but wow, they do.
And finally, stem ginger. It’s now a permanent fixture in my pantry. It adds little pops of chewy heat that make this cake so much more than just a spiced loaf. It turns it into an event.
FAQs
What Makes Nigella Lawson’s Ginger Cake So Moist?
Nigella’s ginger cake gets its amazing moisture from a combination of ingredients like dark brown sugar, treacle (or golden syrup), and the right balance of butter. These ingredients work together to create a dense, yet tender cake that stays soft for days. Trust me, it’s the kind of cake that only gets better with time, making it perfect for a few extra days of indulgence.
Can I Use A Different Icing Instead Of The Lemon Icing?
Absolutely! While the lemon icing gives it that tangy-sweet kick that perfectly balances the rich ginger flavor, you can definitely experiment. A cream cheese icing would complement the spices beautifully, or you could try a simple glaze made with powdered sugar and a bit of milk. But honestly, the lemon icing is a game-changer, so I’d recommend trying it at least once!
Can I Freeze Nigella’s Ginger Cake With Lemon Icing?
Yes, you can! If you want to freeze the cake, it’s best to freeze the cake itself without the icing. The icing can become a bit too runny after freezing. Once the cake is frozen, you can wrap it up tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready to enjoy it, just thaw the cake and add the lemon icing fresh. A perfect fix when you’re craving something sweet but don’t want to bake!
