gingerbread cake with lemon glaze

gingerbread cake with lemon glaze
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon Chinese five-spice powder
  • 1/2 cup white sugar
  • 1/2 cup dark molasses
  • 1/2 cup vegetable oil
  • 1 egg, beaten
  • 1/2 cup boiling water
  • 1 cup powdered sugar
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and lightly flour a 9-inch square baking pan.
  3. Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  4. Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  5. Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  6. Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  8. Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  9. Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

04/07/2017
gingerbread cake with lemon glaze, recipe PT15M PT1H 5 455 calories

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