Gingerade Iced Loaf Cake with Brown Sugar Lemon Glaze

by Kalah Garcia

Prep Time: 20 min

Bake Time: 50–60 min
Oven Temp: 350°F (175°C)
Yields: 1 loaf (8.5" x 4.5")

Ingredients

For the Loaf Cake

  • 1 cup milk (or unsweetened almond milk)
  • 3 tbsp Gingerade loose-leaf tea
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1 cup granulated sugar
  • 2 eggs, room temp
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Zest of 1 lemon
  • 1 tsp vanilla extract

For the Brown Sugar Lemon Glaze

  • 1/2 cup brown sugar
  • 2 tbsp fresh lemon juice

  • 1 tbsp butter
  • 1–2 tbsp milk
  • 1/4 tsp vanilla extract

For Topping

  • 2–3 tbsp candied ginger, finely chopped
  • Extra lemon zest, if desired

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Instructions

1. Infuse the Milk with Gingerade Tea

  • Heat milk until steaming but not boiling.
  • Add the Gingerade tea and steep for 10–15 minutes.
  • Strain and let the tea-infused milk cool to room temp.

Tip: You can steep longer for stronger flavor — just reduce milk slightly to compensate for dilution.

2. Make the Loaf Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. Cream butter and sugar until light and fluffy, about 2 to 3 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in vanilla and lemon zest.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Alternate adding the dry ingredients and the cooled tea-infused milk, starting and ending with dry ingredients. Mix until just combined.

3. Bake the Cake

  • Pour batter into a prepared loaf pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.

4. Prepare the Brown Sugar Lemon Glaze

  • In a small saucepan over medium heat, melt butter with brown sugar and lemon juice.
  • Stir until sugar is dissolved, about 1 to 2 minutes.
  • Remove from heat, stir in vanilla.
  • Add milk a teaspoon at a time until pourable but thick.

5. Glaze and Garnish

  • Pour glaze over the cooled cake, letting it drip down the sides.
  • While the glaze is still sticky, sprinkle chopped candied ginger and optional lemon zest on top.

Serving Ideas

  • Pairs perfectly with a cup of hot or iced Gingerade tea
  • Serve slightly chilled or at room temp
  • Store in an airtight container for up to 3 days
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