Lemon and Ginger Water Cake Recipe
Category: Desserts
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 330g |
| Lemon zest | 50g |
| Ginger | 60g |
| All-purpose flour (00) | 300g |
| Granulated sugar | 200g |
| Baking powder | 16g |
| Vegetable oil | 90g |
| Vanilla bean | 1 |
| All-purpose flour (for dusting) | As needed |
| Vegetable oil (for greasing) | As needed |
| Powdered sugar | 120g |
| Water (for glaze) | 40g |
| Food coloring (yellow) | ½ tsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 kcal |
| Total Fat | ~9g |
| Saturated Fat | ~1g |
| Carbohydrates | ~47g |
| Sugars | ~32g |
| Protein | ~3g |
| Fiber | ~1g |
Instructions
Step 1: Prepare the Ginger Infusion
- Begin by peeling the ginger using a spoon or knife. Chop it into small pieces.
- In a small saucepan, bring the 330g of water to a boil. Add the chopped ginger and let it simmer for 10 minutes.
- Remove the saucepan from heat. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Add the vanilla seeds and the pod to the hot water.
Step 2: Strain the Infusion
- After allowing the mixture to steep for a few minutes, strain it using a fine mesh sieve into a pitcher or bowl. Discard the ginger pieces and vanilla pod.
Step 3: Mix Wet Ingredients
- In a large mixing bowl, combine the granulated sugar with the warm ginger-vanilla infusion. Stir until the sugar completely dissolves.
- Gradually pour in the vegetable oil while whisking continuously to create a smooth emulsion.
Step 4: Incorporate Dry Ingredients
- Sift the all-purpose flour and baking powder together.
- Add the dry ingredients to the wet mixture one tablespoon at a time, mixing thoroughly after each addition to avoid lumps. Continue until all the flour is fully incorporated.
Step 5: Prepare the Cake Pan
- Preheat your oven to 350°F (175°C).
- Grease a 24 cm (9-inch) round cake pan with a small amount of vegetable oil. Dust it with flour, tapping out the excess.
Step 6: Bake the Cake
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Step 7: Make the Glaze
- In a small bowl, combine powdered sugar with 40g of water. Stir until a smooth, lump-free glaze forms.
- Add the yellow food coloring and mix thoroughly to achieve an even color.
Step 8: Glaze and Decorate
- Pour the glaze over the cooled cake, using the back of a spoon to spread it evenly over the surface.
- Garnish with a thin slice of fresh ginger for a decorative and aromatic touch.
Step 9: Serve
Allow the glaze to set before slicing. Your Lemon and Ginger Water Cake is now ready to be enjoyed—a light, flavorful dessert perfect for any occasion!
Keywords
Lemon ginger cake, water-based dessert, eggless cake, light desserts, vegan-friendly dessert, lemon glaze cake, vanilla-infused cake
