Lemon and ginger loaf

Matt Tebbutt uses ready-made cordial and poppy seeds to update the traditional favourite lemon drizzle cake
By Matt Tebbutt
Lemon and ginger loaf
  • Rating:
  • Serves: 6-8
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the cake

  • 180 g unsalted butter, softened, plus extra for greasing
  • 150 g caster sugar
  • 3 large eggs
  • 1 lemon, zest and juice
  • 200 g plain flour, sifted, plus extra for dusting
  • 1 tsp baking powder
  • 60 ml lemon and ginger cordial
  • 30 g poppy seeds

For the lemon and ginger syrup

  • 60 g caster sugar
  • 60 ml lemon and ginger cordial


1. For the cake: preheat the oven to 180C/160C fan/Gas 4. Take a loaf tin measuring 20 x 10 x 7cm and grease it well with butter. Line the bottom of the tin with parchment paper, then butter the paper and dust the inside of the tin all over with flour.

2. In a large mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs and lemon zest and beat well. Fold in the sifted flour and 1/4 tsp salt and, when thoroughly combined, fold in the lemon zest and ginger cordial and the poppy seeds.

3. Spoon the batter into the prepared loaf tin and bake for 45 minutes, or until the surface is golden and a skewer inserted in the centre comes out clean. Cover the cake with foil if it seems to be colouring too quickly.

4. For the syrup: in a small saucepan over a low heat, dissolve the sugar in the lemon and ginger cordial and jucie from the leftover lemon.

5. While the cake is still warm and in its tin, use a skewer to make many holes all over the top and gently pour the syrup over, letting it soak in. Make sure there are lots of holes in the top so the syrup doesn't run down the sides of the cake. Wait until the cake is completely cold to take it out of the tin and serve.

Rate This Recipe