Best Gingerbread Cake with Lemon Cream: A Winter Dessert to Warm Your Soul

Table of Contents: Gingerbread Cake with Lemon Cream

Gingerbread Cake with Lemon Cream

Remember the comforting aromas of the holidays, the warmth of family gathered around the table? This Gingerbread Cake with Lemon Cream isn’t just a recipe; it’s a portal back to those cherished memories. It’s a little slice of nostalgia, perfect for sharing with loved ones and creating new traditions.

If you’re looking for a delightful winter dessert that’s both elegant and easy to make, you’ve come to the right place.

This isn’t your average gingerbread. We’re elevating the classic spiced cake recipes with a bright, tangy lemon cream that cuts through the richness beautifully. The combination is unexpected, yet utterly divine. It’s a cake that feels special enough for a holiday celebration, but simple enough to enjoy on a cozy weeknight.

Forget complicated baking projects – this Gingerbread Cake with Lemon Cream is designed to be approachable and rewarding, even if you haven’t baked in a while. It’s a guaranteed crowd-pleaser, and a wonderful way to embrace the flavors of the season.

Whether you’re hosting a festive gathering, seeking a comforting treat after a long day, or simply want to fill your home with the inviting scent of spices, this cake delivers. It’s a beautiful centerpiece for a dessert table, and the leftovers (if there are any!) are just as delicious the next day.

This recipe is a testament to the idea that sometimes, the simplest things are the most satisfying.

Alternate Names & Variations

This recipe goes by many names! You might also find similar cakes referred to as Gingerbread Bundt Cake with Lemon Glaze, Spiced Molasses Cake with Lemon Frosting, or even a Honey Gingerbread Cake with Citrus Cream. For a slightly different take, consider adding a sprinkle of chopped pecans or walnuts to the cake batter for added texture.

If you’re a fan of other spiced cake recipes, you could experiment with adding a pinch of cardamom or allspice to the gingerbread for a more complex flavor profile.

Ingredients: Gingerbread Cake with Lemon Cream

For the gingerbread:

• 1 cup unsulphured molasses (12oz or 340g) – The heart of the gingerbread flavor!*
• 1 cup hot tap water (8oz) – Helps dissolve the molasses and activate the baking soda.*
• 1 teaspoon pure vanilla extract – Enhances the overall sweetness and aroma.*
• 2 ½ cups all-purpose flour (318g) – Provides structure to the cake.*
• 1 ½ teaspoons baking soda – Leavening agent for a light and fluffy texture.*
• ½ teaspoon ground cloves – A warm, aromatic spice.*
• 1 teaspoon ground cinnamon – A classic gingerbread spice.*
• 1 teaspoon ground ginger – The star spice, providing that signature zing.*
• ½ teaspoon salt – Balances the sweetness and enhances the flavors.*
• ½ cup unsalted butter, room temperature (113g or 4oz) – Adds richness and tenderness.*
• ½ cup granulated sugar (110g) – Sweetens the cake and helps with browning.*
• 3 tablespoons crystalized or dry candied ginger (minced) – Adds a delightful chewy texture and extra ginger flavor.*

For the lemon cream:

• 4 ounces cream cheese, room temperature – The base of our creamy, tangy frosting.*
• ½ cup powdered sugar (60g) – Sweetens the lemon cream and creates a smooth texture.*
• juice of ½ lemon – Provides the bright, zesty lemon flavor.*
• 1 cup heavy whipping cream (8oz) – Adds lightness and volume to the cream.*

Step-by-Step Instructions

• 1. Prepare the Gingerbread Batter: In a large bowl, combine the hot water and molasses. Stir well to dissolve. Add the vanilla extract.
• 2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cloves, cinnamon, ginger, and salt.
• 3. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• 4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the minced candied ginger.
• 5. Bake the Cake: Pour the batter into a greased and floured 9-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• 6. Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
• 7. Make the Lemon Cream: In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
• 8. Add Lemon Juice: Gradually add the lemon juice, mixing until well combined.
• 9. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
• 10. Combine Lemon Cream Components: Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
• 11. Frost the Cake: Once the cake is completely cool, frost it generously with the lemon cream.
• 12. Garnish (Optional): Garnish with a sprinkle of ground cinnamon or a few pieces of candied ginger.

Recipe Card Block (Quick Reference)

This Gingerbread Cake with Lemon Cream takes approximately 20 minutes to prepare, 30-35 minutes to bake, and a cooling time of about 30 minutes. The total time is around 1 hour and 20 minutes. This recipe yields approximately 8 servings.

Approximate calories per serving are around 350-400 (depending on frosting thickness).

Why This Recipe Works & Expert Tips

This Gingerbread Cake with Lemon Cream works because of the balance of flavors and textures. The warm, comforting spices of the gingerbread are perfectly complemented by the bright, tangy lemon cream. Using unsulphured molasses is key to achieving a rich, authentic gingerbread flavor without any bitterness.

The key to a light and fluffy lemon cream is to ensure both the cream cheese and heavy cream are at room temperature. This allows them to combine easily and create a smooth, airy texture. Don’t overwhip the cream, or it will become grainy. This is truly easy comfort food for family dinners or a special occasion.

For a more intense lemon flavor, add a teaspoon of lemon zest to the cream.

Storage, Freezing, and Reheating Tips

Leftover Gingerbread Cake with Lemon Cream can be stored in an airtight container in the refrigerator for up to 3 days. The lemon cream is best enjoyed fresh, but it will hold its shape for a couple of days.

To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw the cake overnight in the refrigerator before frosting. The lemon cream doesn’t freeze particularly well, so it’s best to make it fresh after thawing the cake.

For reheating, a brief stint at room temperature is all you need. You can also microwave individual slices for 10-15 seconds, but be careful not to overheat it. This winter dessert is delightful served slightly chilled or at room temperature.

People Also Ask: Gingerbread Cake with Lemon Cream

How do you make gingerbread cake with lemon cream?

Making this Gingerbread Cake with Lemon Cream involves two main parts. First, you create a classic gingerbread cake batter using molasses, spices, and butter. This batter is baked until golden brown and a toothpick comes out clean. While the cake cools, you prepare the lemon cream by beating cream cheese and powdered sugar until smooth, then adding lemon juice and gently folding in whipped cream. Finally, you frost the cooled cake with the luscious lemon cream. It’s a relatively straightforward process, perfect for bakers of all levels.

What spices are in gingerbread cake?

The signature flavor of gingerbread comes from a blend of warm, aromatic spices. This recipe utilizes ground cloves, cinnamon, and ginger – the classic trio! However, many spiced cake recipes also include a touch of nutmeg or allspice for added complexity. The proportions of these spices can vary, but the ginger is always the dominant flavor, giving gingerbread its characteristic zing.

How do you make a light lemon cream?

The secret to a light lemon cream lies in the technique and temperature of the ingredients. Ensure your cream cheese is fully softened to room temperature for a smooth base. Whip the heavy cream to stiff peaks – this is crucial for volume and stability. Most importantly, gently fold the whipped cream into the cream cheese mixture. Avoid overmixing, as this will deflate the cream and result in a dense frosting.

Can I make this cake ahead of time?

Absolutely! You can bake the gingerbread cake a day or two in advance. Let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. However, the lemon cream is best made on the day you plan to serve the cake, as it can lose its fluffiness over time. You can prepare the cream cheese and powdered sugar mixture ahead of time and store it in the refrigerator, then add the lemon juice and whipped cream just before frosting.

Conclusion: Gingerbread Cake with Lemon Cream

So there you have it – a truly special Gingerbread Cake with Lemon Cream that’s sure to become a new favorite. Don’t be intimidated by the spice list; the combination is magical! I encourage you to try this recipe and experience the joy of a perfectly balanced, comforting dessert.

I’d love to hear how it turns out for you! Share your photos and comments below – let’s spread the gingerbread love!

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