I was sick at home for more than a week and after the flu was completely gone I still had about a dozen of lemons left that I’d used for fresh tea. I decided I had about enough of that tea but I could really use it to bake something nice. This lemon bread with ginger and a drizzled glaze was the end result. The combination of lemon with ginger is always going strong and add some sugar and you won’t be able to resist!



5 van 1 stem

Lemon bread with ginger and drizzled glaze


For the cake

  • 180 gr Flour
  • 180 gr Sugar
  • 180 gr Butter room temperature
  • 3 Eggs
  • 2 Lemons
  • Piece fresh ginger
  • Baking powder


  • 160 gr icing sugar
  • Lemon juice from the lemons you use for the batter


  • Grate the lemons in a big bowl. Set the lemons aside, you'll use these later for the glaze.
    Also grate the piece of fresh ginger, add that to the lemon grate and mix.
  • Add the flour, sugar, butter (in cubes), eggs and some baking powder to the bowl. Mix it well.
  • Prepare a bread tin and pre-heat your oven on 180ºC.
  • Pour your batter in the bread tin and bake for 30 minutes.
  • While your cake is in the oven, it's time to make the glaze.
    Sieve the icing sugar above a bowl and bit by bit add some lemon juice. The glaze needs to be a bit syrupy and not too thin.
  • Take the cake out of the oven and test, with a skewer if it's done. If not, just bake it for a few more minutes.
  • Set it outside to cool. 
    Drizzle the glaze over your cake just before serving.