Equipment
Ingredients
Dry Ingredients
- 240 g all-purpose flour, sifted
- 1 ground ginger
- 4 g baking powder
- 3 g baking soda
- 3 g salt
Wet Ingredients
- 115 g unsalted butter, room temperature
- 150 g granulated sugar
- 85 g honey
- 2 eggs, large, room temperature
- 120 g sour cream, room temperature
- 15 g fresh ginger, peeled and finely grated
- 1 lemon zest
- 15 ml lemon juice
Honey Lemon Glaze (Optional)
- 60 g powdered sugar
- 15 g honey
- 10 ml lemon juice
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Grease a 23x13 cm (9x5 inch) loaf pan with butter or oil and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, ground ginger, baking powder, baking soda, and salt until well combined.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
Reduce mixer speed to medium. Add the honey, grated fresh ginger, and lemon zest. Beat until incorporated.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure even mixing.
Reduce speed to low. Add half of the dry ingredients, followed by the sour cream and lemon juice, then the remaining dry ingredients. Mix only until the flour streaks disappear. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the center of the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If using the glaze, whisk the glaze ingredients together and drizzle over the completely cooled cake.
Chef's Notes
- Rub the lemon zest into the sugar with your fingertips before creaming it with the butter. This releases the lemon oils for a more potent citrus aroma.
- Ensure all dairy and eggs are at room temperature. Cold ingredients will cause the butter batter to seize and curdle, leading to a denser cake.
- If the top of the loaf is browning too quickly before the center is set (check around the 40-minute mark), tent it loosely with aluminum foil.
- For a stronger ginger kick evocative of authentic Salabat, double the fresh ginger quantity.
Storage
Refrigerator: 1 week — Store in an airtight container to maintain moisture.
Freezer: 3 months — Wrap individual slices tightly in plastic wrap and foil.
Reheating: Warm slices in a toaster oven or microwave for 10-15 seconds to revive the texture.
