Description
Lemon Ginger Date Cake is a moist and flavorful dessert that combines the sweetness of dates with the zing of lemon and ginger.
Ingredients
Scale
- 1 cup (200g) pitted dates, chopped
- 1 cup (240ml) boiling water
- 1 teaspoon baking soda
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh ginger, grated
- Zest of 1 lemon
- 1/4 cup (60ml) fresh lemon juice
- For the glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10-15 minutes until the dates soften and the mixture cools slightly.
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Begin and end with the dry ingredients. Mix until just combined.
- Fold in the grated ginger, lemon zest, and lemon juice until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the top of the cake.
- Slice the cake and serve it on a white plate. Enjoy the bright citrus and warm spice flavors with a cup of tea or coffee!
Notes
- For added texture, you can sprinkle some chopped nuts, like walnuts or pecans, into the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- If you want a stronger ginger flavor, consider adding more grated ginger to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Lemon Ginger Date Cake, dessert, cake, baking