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This recipe is classed as easy

Rating 3.50 / 5 (68 votes)

Prep time:
20 min
Cook time:
25 min

This lightly spiced ginger and lemon cake is complemented by sweet lemon curd and cream cheese frosting. With the addition of mini Easter eggs it’s a great celebration cake


1. For the frosting: beat the cream cheese and icing sugar together until smooth. Add enough lemon juice (about 2 tablespoons) to get a good spreading consistency. Chill until ready to use.

2. For the cake: preheat the oven to 180C/160C fan/gas 4. Lightly grease and base line with greaseproof paper two 18cm sandwich tins.

3. Cream the butter, sugar, ginger paste and lemon rind together in a large bowl until pale and well combined. Gradually beat in the eggs adding a little flour after each addition if the mixture starts to curdle. Sift any remaining flour over the mixture and fold in with a large metal spoon.

4. Divide the mixture between the tins and level the surface with the back of a spoon. Bake for 20-25 minutes until risen, golden and firm to the touch. Allow to cool in the tins for 5 minutes before turning out onto a wire rack.

5. Peel the paper off the backs of the sponges. Spread half the cream cheese mixture over the tops of each sponge right up to the edges. Drop spoonfuls of the lemon curd randomly over the cream cheese mixture then using a skewer or teaspoon pull through the lemon curd to create a swirled effect. Sandwich the cakes together and lift onto a serving plate.

6. To decorate: scatter with the mini eggs or crystallised flowers.


  • 300 g pack full-fat cream cheese
  • 125 g icing sugar, sifted
  • 175 g unsalted butter or margarine, softened
  • 175 g caster sugar
  • 4 tsp finely grated ginger, or English Provender very lazy ginger paste
  • 2 lemons, juice and zest only
  • 3 medium eggs, beaten
  • 175 g self-raising flour
  • 4 tbsp lemon curd, such as English Provender luxury lemon curd

To decorate

  • crystallised flowers, (see Cook’s Tip)
  • chocolate mini eggs

Tips and suggestions

To make crystallised flowers simply brush the flowers with lightly beaten egg white, sprinkle with caster sugar and leave to dry on a paper lined wire rack for at least 1 hour.

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Latest Comment


EmilyChantal EmilyChantal  Posted 06 May 2013 11:57 AM

Hi FionaB68090,
I make icing with cream cheese and icing sugar a lot and find that it always works, using an electric mixer too...never had it go liquid...
you are using cream cheese as in soft cheese like philadelphia cheese, right?

Susana_Moita Susana_Moita  Posted 30 Mar 2013 11:09 PM

Have remade this cake with no problems this time, the cream cheese and icing sugar turns liquid if you beat it as the recipe says, rather stir them together. I will make this again and again as it is a very tasty cake!

FionaB68090 FionaB68090  Posted 18 May 2011 11:05 AM

I've just made this cake for Easter and the cream cheese frosting was completely liquid, are these quantities correct or have I done something wrong, I followed the instructions to the letter? Very disappointed!

FionaB68090 FionaB68090 Posted 24 Apr 2011 1:11 PM

sounds really nice , im going to try and make that cake and see if it does tastes nice.

SarahT16886 SarahT16886 Posted 14 Mar 2011 8:47 PM

Really lovely cake,beautiful texture.I was abit cautious with the ginger - just in case - but next time I will use the recommended ammount.Loved the lemon curd.

Mrs S Brown Mrs S Brown Posted 14 Nov 2010 3:49 PM