Ginger Cake with Lemon Syrup Glaze

A few nights ago my husband and I were chatting about nothing in particular and I told him a story about an old hairdressing client that use to come into the salon I worked in, sometimes when she came in she would bring us Ginger cake with thick creamy lemon icing that her husband had baked.  The very next day while doing the gorcery shopping I randomly bought a new super cute Bunt tin.  When I got home I realised that the stars had aligned and I was just meant to make a Ginger Cake in the bunt tin!  Thank you Baking gods.....

What you need...
Ginger Cake

• 1/4 cup of warm water
• 3/4 cup of cool water
• 2 teaspoons bicarb soda
• 1 cup of caster sugar
• 1 cup of vegetable oil
• 1 cup of golden syrup
• 3 eggs
• 1 1/2 tablespoons powdered ginger
• 2 teaspoons cinnamon
• 2 teaspoons mixed spice
• 3 cups plain flour

Lemon Syrup

• zest of 2 large or 3 small lemons
• 1/3 cup fresh lemon juice
• 2 tablespoons water
• 3/4 cup caster sugar

How you do it...

Ginger Cake

• Pre-heat the oven to 180ºC, grease a bunt tin.
• In a large bowl place the bi-carb soda and the warm water, give it a mix around so the bi-carb dissolves, then add in the cool water.
• Add all other ingredients and beat well with an electric mixer.
• Once smooth and lighter in colour pour into your bunt tin
• Bake for around a hour, checking that it cooked through by picking with a skewer or knife, making sure it comes out clean.
• Once baked, take out of the oven and let cool for 5-10 minutes in the tin before turning it out onto your cooling rack.  When fully cooled cut off any excess cake from the bottom so it will sit flat on your plate.

Lemon Syrup

• Pop all ingredients into a small saucepan, and place onto a low to medium heat.
• Once all the sugar has dissolved let it simmer for 5 min.
• remove from the heat and let cool and thicken up for a few minutes.

Once the cake is cool and your Lemon Syrup is ready, carefully pour the syrup all over the cake, this can be pretty messy so its best to do it on a different plate to what you will be serving it on, unless you love the messy gooieness of it all.