Michelle’s Ginger Pound Cake

Parmesan-Crumbed Lamb Cutlets

A warming spiced ginger cake, that’s quite solid so perfect for picnics. It actually tastes better the next day.


  • 300g self-raising flour, sifted
  • 2 tablespoons ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 170g unsalted butter, softened
  • 300g muscovado sugar
  • 2 large eggs, at room temperature
  • 170g golden syrup
  • 100g glace ginger, finely chopped
  • 1 cup buttermilk, at room temperature


Preheat the oven to 180C. Generously grease and line a 22cm cake tin.

In a large bowl whisk together the flour, spices and salt. Set aside.

In a stand mixer, using a high speed, beat the butter and sugar until fluffy, about 5 minutes. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl until the eggs are fully incorporated.

Add the golden syrup and the crystalised ginger and beat for another minute.

Reduce the speed to low and add 1/3 of the flour mixture, then half the buttermilk, then another third of the flour, then remaining buttermilk and finish with the flour. Mix until just combined. Pour the batter into the prepared pan, lightly smoothing the top.

Bake the cake for 55 to 65 minutes, or until a skewer inserted into the centre comes out clean. Remove the cake from the oven, cool in the tin, then turn out onto a cake rack.

Dust with icing sugar when cool.

Images and Recipe by Michelle Crawford