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Gingerbread Cake with Lemon Glaze

This delightful Gingerbread Cake is infused with warm spices and topped with a zesty lemon glaze, making it a perfect treat for cozy gatherings or the holiday season.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Gingerbread Cake
  • 1.5 cups all-purpose flour Ensure it's fresh for optimal texture
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened For a rich, moist cake
  • 0.75 cups granulated sugar
  • 0.5 cups 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan for easy release.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time until well combined.
  5. Mix in the molasses until fully incorporated, giving your batter its characteristic color and richness.
  6. Gradually mix in the dry ingredient mixture with the batter, alternating with the hot water. Beat until smooth and well blended.
Baking
  1. Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Glaze
  1. 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.
  2. Once the cake is cool, drizzle the lemon glaze over the top. Allow it to set for a few minutes before slicing.

Notes

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.