Lemon and Ginger Water Cake
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 415
- Carbohydrates g 72.8
- of which sugars g 43.5
- Protein g 4.6
- Fats g 11.7
- of which saturated fat g 1.57
- Fiber g 1.8
- Sodium mg 2
- Difficulty: Very easy
- Prep time: 50 min
- Cook time: 10 min
- Serving: 8
- Cost: Low
- Note + the maceration time for the lemon and ginger
PRESENTATION
Alright, so here's the thing—this lemon ginger cake is a fresh twist on the classic Italian water cake, or "torta all'acqua." People in Italy make this really moist and tender dessert with just a few simple ingredients. And look, no butter or eggs here. Just pure goodness. The fresh lemon and a hint of spicy ginger give it a bright flavor, kinda like a zesty herbal tea vibe.
This water cake recipe is perfect if you want something light yet packed with flavor. It's naturally an eggless cake, which is great if you're looking for a dairy-free or vegetarian treat. So... Whether you're enjoying it during an afternoon break or serving it to guests with dietary needs, it’s a sweet option that leaves no one out—pretty much.
In different parts of Italy, there are regional twists, but the lemon and ginger combo? Really stands out. For real. If you can snag some real Italian lemons, they make the aroma pop, while the ginger adds a subtle heat—wakes up your taste buds without overpowering the cake. This lemon ginger cake stays soft and gently sweet, pairing wonderfully with tea or coffee. A dairy-free dessert like this doesn’t feel like it’s missing anything; it’s all about simple, honest flavors working together beautifully.
Plus, it's easy to bake. Seriously good. So it's a great choice if you're new to simple baking recipes or need a quick treat. In the end, this vegan lemon cake offers a slice of Italian tradition with a modern twist—bringing you moist, golden textures without any fuss. It's a really really good way to enjoy a bit of Italy's culinary charm with a fun, contemporary flair. And the aroma? Super super nice.
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INGREDIENTS
- Ingredients for a 9-inch diameter pan
- Water 1.4 cups (330 g)
- Lemon peel 1.8 oz (50 g)
- Ginger 2 oz (60 g) - (peeled)
- Type 00 flour 2 ½ cups (300 g)
- Sugar 1 cup (200 g)
- Baking powder 3 ½ tsp (16 g)
- Vegetable oil 6.67 tbsp (90 g)
- Vanilla bean 1
- For greasing and flouring the pan
- Type 00 flour to taste
- Vegetable oil to taste
- For the lemon and ginger glaze
- Powdered sugar 1 cup (120 g)
- Water 2.7 tbsp (40 g)
- Food coloring - yellow, half a teaspoon
How to prepare Lemon and Ginger Water Cake
To prepare the lemon and ginger water cake, start by peeling the ginger 1. Then cut it into pieces 2 and proceed to peel the lemon with a vegetable peeler, obtaining the zest 3.
Pour the water into a saucepan and bring it to a boil: at that point, add the ginger pieces 4 and the lemon zest 5. Let it boil for 10 minutes, then remove the saucepan from the heat. Split a vanilla bean lengthwise and scrape out the seeds with a knife 6.
Remove the saucepan from the heat and add the vanilla seeds 7. Add the pod as well 8, then cover the saucepan with plastic wrap 9 and let everything steep for at least 2 hours (or even overnight).
After this time, strain the infusion with a sieve, collecting it in a pitcher 10. Put the sugar in a large bowl and pour in the infusion 11, mixing well to dissolve the sugar 12.
Add the vegetable oil 13, still mixing well. Sift the flour with the baking powder and add the dry ingredients, one spoonful at a time, to the water, sugar, and oil emulsion 14, mixing well to prevent lumps. Continue until all the flour is incorporated 15.
Grease a 9-inch diameter pan using vegetable oil 16 and spread it evenly over the entire surface of the pan, using a piece of kitchen paper 17. At this point, flour it, using a tablespoon of flour 18 and turning the pan upside down to remove the excess.
Pour the batter into the pan 19: if necessary, use a spatula to spread the batter evenly 20 and bake in a preheated static oven at 350°F for 50 minutes. After this time, do the toothpick test: if it comes out dry and clean, it means the cake is cooked. Remove it from the oven and let it cool 21.
While the cake cools, prepare the glaze: put the powdered sugar in a small bowl and add the water 22. Mix well until a smooth mixture without lumps is obtained 23 and add half a teaspoon of yellow gel food coloring 24.
Mix well to incorporate the coloring 25 and then unmold the cake, placing it on a plate 26. At this point, you can proceed with glazing: pour the glaze over the cake 27
and spread it evenly over the entire surface, using the back of a spoon 28. Decorate the cake with a slice of ginger 29 and let it rest until the glaze is dry 30. Your lemon and ginger water cake is ready to be enjoyed!