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Lemon ginger cinnamon cake recipe

This juicy, sweet and tangy lemon ginger cinnamon cake recipe was inspired by the festive season but can be enjoyed all year round.

This delicious recipe for lemon ginger cinnamon cake was generously shared with me by Matthias Frész, a teacher at the Akademie Deutsches Bäckerhandwerk in Weinheim where I recently completed my bread baking course. He is also a master baker, pastry chef and chocolate sommelier. This is one of his favourite recipes and in Switzerland, is very famous during winter. This version is one of his own creation where he adds a syrup of lemon juice and cinnamon to give the cake a festive flavour. If you love tea cakes, anything festive or with lemon, this is a must try, sweet and incredibly moist. Best of all it makes two cakes, so you can make one for yourself and gift the other!


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Lemon ginger cinnamon cake recipe

By Matthias Frész

Makes two cakes

(1 x 8 inch/20.3cm round tin, and 1 x rectangular loaf tin – 11cm w x 21cm l x 6.5cm h)


For the cake batter

Butter, softened to room temperature, 100g

All-purpose flour, 295g

Baking powder, 13g

Icing/powdered sugar, 356g

Eggs, 251g

Lemon grated, 33g

Cream cheese, 180g

Fleur de sel, 6.6g

Candied ginger chopped finely, 83.3g


For the lemon syrup (prepare this towards the end of the cake’s baking time)

Granulated sugar, 58.3g

Water, 125g

Lemon juice, 200g

Cinnamon stick, 1



Heat your oven to 180° C, and grease and flour the two baking pans

Beat the butter, sugar and lemon zest together in a medium to large sized mixing bowl.

Gradually add the eggs and mix through.

In a separate bowl, mix the flour, baking powder and Fleur de sel and then fold it into the butter mixture.

Mix in the cream cheese and finely chopped candied ginger.

Pour the mixture evenly between the two baking tins and place them in the oven for 40 – 60 minutes.

After 15 minutes, cut into each cake with a clean and oiled knife (this is a light and quick line/ incision down the middle of the cake no more than half a centimetre in depth) and continue to bake for the remaining specified time (25-45 minutes).

In the meantime, in a small saucepan prepare the syrup. Add the sugar, water, lemon juice and cinnamon stick together on medium heat until it boils and the sugar has melted, then reduce to a simmer and turn completely off the heat just before the cakes have finished resting (see below).

Now back to the cakes! Before removing the cakes place a toothpick in the centre of each one and if they come out clean, the cakes are ready, if not bake a little longer.

After baking, let the cakes rest for a short time, remove from their pans and place on serving plates while still hot and divide the hot syrup across the two cakes, using a spoon to douse the cakes with.


Lemon ginger cinnamon cake recipe slice cu site


Notes: The cake can be stored uncut for 7 days in the fridge. Once it’s been cut it’s best to consume it as soon as possible (this won’t be hard!)

You can grease and line the cake tins with parchment paper instead of flour.

I personally found that 40 minutes is the exact total baking time that the two cakes need to bake for.