This is a delicious twist on the much loved lemon drizzle cake created for us by Seasoned, incorporating the divine honey, lemon & ginger cordial. The smoothing natural flavours of honey and lemon are a match made in heaven, brought alive by the fiery ginger kick.
This is a fabulous cake for sharing with friends… or not, if you love it as much as we do!
We created two different versions; One with a fresh cream and lemon curd, topped with sticky lemon & ginger syrup, and another by using the cordial to make a glaze to trickle over the top of the cake.
There is a step by step recipe on the Seasoned Cookery School website – visit www.seasonedcourses.com for more information.
Seasoned Cookery School also run baking courses with 2012 BBC Great British Bake Off contestant Brendan Lynch, so if you fancy a treat for yourself, or a present for a friend do get in touch with them!
- 250g unsalted butter
- 350g caster sugar
- 4 large eggs
- zest of 2 lemons
- 350g self raising flour
- 2 pinches of salt
- 12 tablespoons milk
For the syrup (for the top of each layer of the cake)
- 100ml of Belvoir lemon & ginger cordial
For the cream centre (if using):
- 100ml Fresh cream
- 4 tablespoons of good quality lemon curd
For the glaze (for the top of the cake):
- 50-75ml Belvoir lemon, honey and ginger cordial
- 150g icing sugar
- Preheat your oven to 180 C/ gas mark 4.
- Butter and line two 9” or 10″ round cake tins.
- Cream together butter and sugar well, until light and fluffy.
- Gradually add in the eggs, one by one, adding a tablespoon of the pre weighed flour in between each egg if you are worried about this curdling.
- Add the lemon zest and then gently fold in the flour and the salt, mixing thoroughly and then add the milk – between 6-12 tablespoons, enough to make it a lovely soft cake mix, but not too wet.
- Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.
For the syrup:
- Gently warm the cordial in a small saucepan, then as soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
- Leave cake to cool completely before removing from the tin.
- Sandwich the cakes together with lemon curd and fresh cream.
For the glaze:
- Combine lemon, honey and ginger cordial and icing sugar until smooth and white, adding a little more icing sugar if needed.
- Make sure the cake has cooled before drizzling to prevent it from melting.