Gingerbread Cake: Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter and flour a 9 inch (23 cm) round or square cake pan with 2 inch (5 cm)
In a separate
bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and
In bowl of
your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy
(about 3 minutes). Add the eggs, one at a time, beating well after
each addition. Add the lemon zest and molasses and beat to combine. Scrape
down the sides of the bowl as needed. Add the dry
ingredients and milk, alternately, beginning and ending with the dry
ingredients. Beat just until incorporated.
Pour the batter
into the prepared pan and smooth the top with an offset spatula. Bake for
40 - 45 minutes or until a toothpick inserted into the center of the cake comes
out clean. Remove from oven and let cool on a wire rack for 10 minutes
before removing cake from pan. Let cool completely and then, if desired,
frost with the Lemon Icing.
Icing: Mix together the sifted confectioners' sugar and lemon juice until smooth.
(The icing should be thick but still spreadable.) Pour the icing onto the center
of the cake and spread with an offset spatula. Some of the icing will drip
down the sides of the cake.
will keep for several days at room temperature. Can serve with softly whipped cream,
lemon curd, or slices of apples sauteed in a little
butter and sugar.
Makes one - 9 inch
(23 cm) cake