Description
A soft and warmly spiced gingerbread cake served with a fresh and tangy lemon cream, perfect for holidays or afternoon treats.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup molasses or honey
- 1/2 cup milk
- 1/2 cup melted butter
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 pinch salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (180°C).
- Grease and flour a cake pan.
- In a bowl, mix the flour, spices, salt, and baking soda.
- In another bowl, whisk together the brown sugar, molasses, melted butter, milk, and egg.
- Gradually add the dry ingredients to the wet mixture.
- Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes.
- Allow the cake to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Fold in the lemon zest and lemon juice.
- Serve the cake topped with or alongside the lemon cream.
Notes
The cake tastes even better the next day. Adjust the lemon cream acidity to your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 32g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: gingerbread cake, lemon cream, spiced cake, dessert