Lovely Lemony Ginger Loaf & Some Feminist Ramblings

I am a feminist!

Well according to ‘How To Be A Woman’ by Caitlin Moran, if you are a woman who is in charge of her own life then that is what you are. I am aware that sounds like a line from a Beyonce song but it also happens to be true.

This book had me standing on a chair shouting the afore mentioned mantra at the top of my voice ( take that you stomping line dancers that live upstairs! ) and snorting with laughter on public transport. She talks candidly about the pitfalls and pressures put on women to be, well, women! Yes Miss Moran, high heels are useless! We do let ourselves down when it comes to weddings and yes, I too know the crushing pain of a bad bra.

Caitlin ( surely we are on first name terms by now? ) has also made me reflect on the wonderful friendships I have with some truly lovely ladies. She talks about real friends being as a mirror to us. If the mirror is ‘straight and true’ we see our true selves and as such they help us to navigate our way through life.

So what the heckins does all this feminism and friendships have to do with a lemony & gingery loaf recipe? absolutly nothing! Except its utterly delicious and surely its  always great to have chats with a chum over a brew and few slices of cake, right?

Here is a gorgeous golden hued loaf begging to be made with love and shared with your ‘straight and true’ friends.

Lovely Lemony Ginger Loaf

Glace ginger has a much softer flavour than regular stem ginger and that softness is exactly what you want here. This is the sort of cake that goes down really well for elevenses with a hot beverage of your choice ( not Bovril though, that would be very wrong ).

100g glacé ginger
225g butter, softened
175g natural caster sugar
3 large eggs
100g ground almonds
250g self raising flour
1 teaspoon ground ginger
1 tablespoon finely grated lemon zest
6 tablespoons full fat milk
1 tablespoon demerara sugar

Preheat oven to 160C/180C fan forced.

Chop glacé ginger pieces into rough 1 cm chunks. They look like little amber gems twinkling at you from the chopping board.

Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the almonds and lemon zest. Fold in the sifted flour and ground ginger. Next gently mix in the glacé ginger and the milk. Dollop the stiff batter into your loaf tin and then sprinkle the top with demerara sugar, this creates a yummy caramely crust.

Place in the centre of the preheated oven for 50-60 mins. The cake is done when a skewer comes away clean from being inserted into the middle of the cake.

Do leave to cool before taking out of tin.


Lemony x


  1. Tayrina says:

    When you next visit your Mum – BRING THIS CAKE WITH YOU!

  2. It looks fabulous! Would go really well with a many multi carb 😉 meals! xx

  3. Oh Yum!!! I made it with stem ginger and it was SCRUMMY! Couldn’t wait for it to cool so we had our first helping warm with creme fraiche. Roll on breakfast! Thanks Lemony.

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