Easy Lemon Ginger Snacking Cake With Maple Glaze
This easy lemon ginger snacking cake is soft, zesty, and topped with a maple glaze—perfect for tea time, dessert, or anytime snacking!
Equipment
Ingredients
For the cake:
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 3 tablespoons vegetable oil
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- pinch kosher salt
- 2 tablespoons chopped crystallized ginger
- 2 teaspoons chopped lemon peel
For the glaze:
- 3/4 cup confectioner's sugar
- 1/4 cup maple sugar
- 1 1/2 to 2 tablespoons fresh lemon juice
Instructions
Make the cake:
- Pre-heat the oven to 350 degrees Fahrenheit. Line an 8 x 8 baking pan with parchment paper, leaving an overhang on all sides.
- In a medium bowl whisk the egg, vanilla, milk, sour cream and vegetable oil.
- Add the flour, sugar, baking powder, cinnamon and salt and whisk again. Add the crystallized ginger and chopped lemon peel and use a rubber spatula to gently incorporate.
- Pour the batter into your prepared pan and bake till a tester comes out clean, 30 - 35 minutes. Let the cake cool in the pan on a wire rack set over a piece of wax paper.
Make the glaze:
- Combine the confectioner's sugar and maple sugar in a bowl. Starting with 1 1/2 tablespoons, add the lemon juice and whisk. Add more lemon juice, a bit at at time, till a thick but pourable consistency is achieved.
- Pour the glaze over the cooled cake, using a small angled spatula if needed to spread it to the edges. Let the glaze set before serving.
Notes
All spices can be found on the Selefina website.
Nutrition
Serving: 1gCalories: 294kcalCarbohydrates: 52gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 27mgSodium: 112mgPotassium: 90mgFiber: 1gSugar: 35gVitamin A: 129IUVitamin C: 2mgCalcium: 97mgIron: 1mg
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