Spiced Gingerbread with Lemon Glaze

Instructions

Make the gingerbread

Preheat the oven to 350F (180C).

Coat a 9- by 5-inch loaf pan with melted butter and line the base and two long sides with one piece of parchment paper, allowing it to overhang the sides.

In a medium bowl, sift together the flour and spices. Stir in the sugar, breaking up any lumps with the back of a wooden spoon. Make a well in the center.

In a small saucepan over medium heat, combine the cubed butter, golden syrup, and water, and cook, stirring occasionally, until the butter melts and the mixture is heated through.

Stir in the baking soda and allow the mixture to foam. Pour into the dry ingredients, add the egg, and stir with the wooden spoon until just combined.

Pour the mixture into the prepared pan and smooth the surface with the back of a spoon. Bake until a skewer inserted in the center of the cake comes out clean, 30 to 45 minutes.

Make the lemon glaze

Meanwhile, in a medium bowl, combine the confectioners' sugar and lemon juice and mix until smooth. Cover until ready to use.

Remove the gingerbread from the oven and place the pan on a wire rack. Spoon the lemon glaze over the warm cake, spreading it evenly as you go. Scatter over the lemon rind strips, if using. Let cool completely in the pan.

Use the parchment handles to lift the cooled cake from the pan and place it on a cutting board. Slice into portions to serve.

Dessert