Lemon & ginger cake with honey icing

Enjoyable Lemon & ginger cake with honey icing Recipe

Honey icing is a spectacular topping to this nutty ginger cake.
Lemon & ginger cake with honey icing
Prep Time : 0:15 | Cook Time : 1:00 | Total Time : 1:15 | Serving : 8 person.


  • Melted butter, to grease

  • 55g (1/3 cup) pistachio kernels

  • 185g butter, softened

  • 220g (1 cup) caster sugar

  • 3 eggs

  • 300g (2 cups) self-raising flour

  • 250ml (1 cup) buttermilk

  • 2 teaspoons finely grated lemon rind

  • 2 tablespoons fresh lemon juice

  • 1 1/2 teaspoons ground ginger

Honey icing

  • 1 x 250g pkt cream cheese, at room temperature

  • 45g (1/4 cup) icing sugar mixture

  • 2 tablespoons honey


  • Step 1

    Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line base with non-stick baking paper. Place pistachio kernels in a small non-stick frying pan over medium heat and cook for 3 minutes or until toasted (see microwave tip). Remove from heat. Set aside for 5 minutes to cool slightly. Coarsely chop pistachios. Set aside.

  • Step 2

    Meanwhile, use an electric beater to beat the butter in a large bowl until smooth. Add the sugar and beat until pale and creamy. Scrape down the side of the bowl when necessary. Add eggs, 1 at a time, beating well between each addition, until combined. Using a wooden spoon, stir in half the flour, then half the buttermilk, until combined. Stir in remaining flour and buttermilk, lemon rind, juice and ginger until combined.

  • Step 3

    Spoon the cake batter into the prepared pan and smooth the surface. Bake in preheated oven for 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and stand for 5 minutes before turning out onto a wire rack to cool completely.

  • Step 4

    To make the honey icing, use an electric beater to beat the cream cheese, icing sugar mixture and honey together in a medium bowl until well combined and fluffy. Spread the honey icing evenly over the top of the cooled cake. Sprinkle with chopped pistachio kernels.

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