📋 Easy Gingerbread Loaf Cake

A slice of gingerbread loaf cake on a plate ready to eat with the rest of the sliced loaf in the background.

Gingerbread loaf cake is an easy and delicious home baked recipe to make. It's soft, moist and topped with a light covering of icing. A perfect holiday bake!

Course Home Baking

Cuisine British

Prep Time 20

Cook Time 40

Total Time 1

Servings slices

Calories 209kcal

Author Neil

Equipment

Ingredients

For the cake: -

150 g plain flour
150 g wholemeal flour
100 g light brown soft sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon powder
3 tablespoon ground ginger
2 large eggs lightly beaten
100 ml Greek yogurt
50 ml skimmed milk
2 tablespoon treacle
50 ml sunflower oil
1½ tbsp. vanilla extract

For the topping*: -

200 g icing sugar
5 tablespoon lemon juice

Metric - US Customary

Instructions

For the cake: -

Preheat oven to 180C and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
Sift all the dry ingredients the flours, sugar, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.
In a separate bowl, add the wet ingredients the eggs, yogurt, oil and vanilla extract. Mix together.
Gradually pour the wet ingredients into the larger bowl with the dry ingredients. Fold all the ingredients together either using a spatula.
Pour cake mixture into loaf tin and bake for 35 - 40 minutes until risen and golden brown.
Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
Allow to cool slightly in the tin before removing and transferring to a wire baking rack.

For the topping: -

In a measuring jug make the icing by whisking together the icing sugar and lemon juice and pour on top of the loaf spreading out evenly.
Store in an air tight container or slice into 15 slices and freeze.

Notes

*The topping is optional. You could just spread a little margarine /butter on each slice instead.

Nutrition