Cake & Cookie Recipes > Lemon Gingerbread

How to make lemon gingerbread:
An unusual twist to traditional gingerbread. The slightly lemony tang of this cake sets it apart from the norm.


3oz butter
3 tablespoons golden syrup
3oz sugar
6oz self raising flour
1 teaspoon bicarbonate of soda
1 1/2 teaspoons ground ginger
1 teaspoon mixed spice
2oz chopped candied lemon peel
1 egg beaten.
1 tablespoons lemon juice
4 floz lukewarm milk.
(see measure conversions for more information)


- Melt the butter, syrup and sugar in a saucepan.
- Sieve the flour, bicarbonate of soda and spices into a bowl.
- Beat the butter mixture into the flour mixture.
- Add the chopped peel.
- Beat in the egg and the lemon juice.
- Stir in the milk.
- Pour into a well-greased 2lb bread tin.
- Bake at 180 degrees C. for 50 minutes.
- Cool in the tin for 15 minutes.
- Turn out of the tin and finish cooling on a wire rack.