Gingerbread Cake with Lemon Glaze
A Sweet Memory of Gingerbread Cake with Lemon Glaze
Growing up, our family kitchen was a magical place where the scents of spices mingled with the aroma of freshly baked goods. One winter evening, while browsing through an old family cookbook, I stumbled across a recipe for Gingerbread Cake with Lemon Glaze. The moment I read the ingredients ginger, cinnamon, and a hint of citrus I could almost taste the warm spices and tangy glaze that promised to perfectly balance the rich flavors of the cake. This recipe has since become a cherished dish in our family, often served during the holiday season but also perfect for any cozy gathering or simply to brighten a cold day. The way the cake rises, the fragrance that fills the air, and that first slice of warm gingerbread drizzled with zesty lemon glaze all create a sense of comfort and nostalgia that brings smiles all around.
What Makes This Recipe Special
What truly sets this Gingerbread Cake apart is its delightful blend of flavors. The rich, spiced cake is not just a treat for the taste buds but serves as a moment of connection, a simple joy that brings the family together. This cake is also versatile. It’s perfect for dessert, a cozy coffee break, or even breakfast on those lazy winter mornings. Plus, it’s easier to whip up than you might think, making it a go-to for both seasoned bakers and beginners alike. Impress your guests with this enchanting yet uncomplicated dessert that’s sure to become a favorite in their homes too.
Ingredient List
For the Gingerbread Cake:
- 1 ½ cups all-purpose flour (ensure it’s fresh for optimal texture)
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened (for a rich, moist cake)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup molasses (the star ingredient for that deep flavor)
- 1 cup hot water (to help dissolve the molasses and blend the ingredients smoothly)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (fresh-squeezed for the best flavor)
- 1 teaspoon lemon zest (to intensify the citrus aroma)
When choosing your ingredients, opt for the highest quality spices and fresh citrus for a burst of flavor that makes this cake truly shine.
Step-by-Step Guide
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan for easy release.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add the Eggs: Beat in the eggs one at a time until well combined.
- Incorporate Molasses: Mix in the molasses until fully incorporated, giving your batter its characteristic color and richness.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredient mixture with the batter, alternating with the hot water. Beat until smooth and well blended.
- Bake: Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more powdered sugar or lemon juice as needed.
- Glaze the Cake: Once the cake is cool, drizzle the lemon glaze over the top. Allow it to set for a few minutes before slicing.
Expert Tips & Ideas
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. It can be frozen for up to 3 months just make sure to wrap it tightly!
- Variations: For a twist, try adding chopped candied ginger or a sprinkle of walnuts for texture!
- Dietary Adaptations: Substitute with a gluten-free flour blend to make this dish gluten-free.
- Adjusting Sweetness: If you prefer less sweetness, reduce the amount of sugar in the glaze to your liking.
How to Serve
Serve this delightful Gingerbread Cake with Lemon Glaze warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, especially in cooler weather. To elevate the presentation, garnish with a sprinkle of lemon zest or candied ginger on top.
If you’re looking for drink pairings, a cup of hot tea or spiced chai works perfectly to complement the cake’s warmth and flavor. A side of fresh fruit, like citrus segments or berries, also brings a refreshing contrast to the rich gingerbread.
Common Questions
- Can I make this recipe ahead of time? Yes! The cake can be baked a day in advance, just glaze it right before serving.
- Can I freeze the leftovers? Definitely! Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing.
- What can I use instead of molasses? You could use dark corn syrup or honey, although it will change the taste slightly.
- How do I prevent the cake from becoming dry? Ensure you don’t overbake it and check for doneness a few minutes before the suggested time.
- Can I make this vegetarian or dairy-free? This recipe can be easily adapted by using plant-based butter and a flax egg in place of regular eggs.
As a lover of baked goods and family traditions, I can genuinely say this Gingerbread Cake with Lemon Glaze holds a special place in my heart. It’s not just a recipe; it’s a moment, a memory, and a way to create new traditions with loved ones. I invite you to try making it for yourself let the scents fill your home, share it with family, and create your own sweet memories that will last a lifetime.
“This Gingerbread Cake with Lemon Glaze has become a staple in our household! The cake is perfectly spiced and moist, and the lemon glaze adds just the right touch of tang. It’s a hit at every gathering!”
Gingerbread Cake with Lemon Glaze
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan for easy release.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the eggs one at a time until well combined.
- Mix in the molasses until fully incorporated, giving your batter its characteristic color and richness.
- Gradually mix in the dry ingredient mixture with the batter, alternating with the hot water. Beat until smooth and well blended.
- Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more powdered sugar or lemon juice as needed.
- Once the cake is cool, drizzle the lemon glaze over the top. Allow it to set for a few minutes before slicing.
Notes
Variations: For a twist, try adding chopped candied ginger or a sprinkle of walnuts for texture!
Dietary Adaptations: Substitute with a gluten-free flour blend to make this dish gluten-free.
Adjusting Sweetness: If you prefer less sweetness, reduce the amount of sugar in the glaze to your liking.
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