Lemon-Drenched Gingerbread Cake Recipe

Name: Lemon-Drenched Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup molasses; 2/3 cup firmly packed light brown sugar; 1/2 cup canola oil; 1 large egg; 2 1/2 cups all-purpose flour; 1 tablespoon ground ginger; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup hot water; 1/2 cup granulated sugar; 2/3 cup water; 2 tablespoons fresh lemon juice; 1/2 teaspoon lemon extract; Powdered sugar; Garnish: lemon and orange rind

Servings: persons

3/4 cup molasses
2/3 cup firmly packed light brown sugar
1/2 cup canola oil
1 large egg
2 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
1/2 cup granulated sugar
2/3 cup water
2 tablespoons fresh lemon juice
1/2 teaspoon lemon extract
Powdered sugar
Garnish: lemon and orange rind

1
Coat a 10-cup Bundt pan with cooking spray.
2
Beat first 4 ingredients at medium speed with an electric mixer until blended.
3
Combine flour and next 6 ingredients; add to molasses mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed after each addition. Pour batter into prepared pan.
4
Bake at 350u00b0 for 32 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes.
5
Meanwhile, combine 1/2 cup sugar, 2/3 cup water, lemon juice, and lemon extract in a small saucepan; simmer over medium-low heat 5 minutes, stirring to dissolve sugar. Remove from heat, and let cool 10 minutes.
6
Poke holes in top of cake using a skewer. Pour syrup over cake. Cool completely. Invert cake onto a serving platter; lightly sprinkle with powdered sugar. Garnish, if desired.

821

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup molasses, 2/3 cup firmly packed light brown sugar, 1/2 cup canola oil, 1 large egg, and more.

Yes, Lemon-Drenched Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Drenched Gingerbread Cake

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