Description
A moist and flavorful loaf cake infused with ginger and honey.
Ingredients
Scale
- 1 ½ cups all-purpose flour (180 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened (113 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- ½ cup honey (170 grams)
- ½ cup buttermilk (120 ml)
- 1 tablespoon fresh ginger, grated (optional for extra flavor)
- For the Honey Glaze:
- ¼ cup honey (85 grams)
- 1 tablespoon water
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan and line the bottom with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and honey: Add the eggs one at a time, mixing well after each addition. Then, mix in the honey until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. If using, fold in the grated fresh ginger for an extra kick.
- Pour into the pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
- Prepare the honey glaze: While the cake is baking, combine the honey, water, and lemon juice in a small saucepan over low heat. Stir until the mixture is smooth and slightly thickened. Remove from heat and set aside.
- Cool the cake: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Glaze the cake: Once the cake is completely cool, drizzle the honey glaze over the top, allowing it to drip down the sides.
- Serve: Slice the cake and serve it on a simple white plate. Enjoy it warm or at room temperature, perfect with a cup of tea or coffee.
Notes
- For added texture, consider folding in chopped crystallized ginger into the batter.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- This cake can also be frozen. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Ginger Honey Loaf Cake, cake, dessert, baking