Lemon-Ginger Molasses Cake with Whipped Cream Recipe

Name: Lemon-Ginger Molasses Cake with Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound (1 stick) unsalted butter, at room temperature; 1/2 cup light brown sugar, lightly packed; 2 extra-large eggs, at room temperature; 1/2 cup unsulphured molasses; 2 teaspoons grated lemon zest, plus extra for serving; 1 1/2 cups all-purpose flour; 2 teaspoons ground ginger; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup whole milk; 1/3 cup small-diced crystallized ginger, plus extra for serving; Whipped Cream, for serving; 1 1/2 cups cold heavy cream; 1/4 cup confectioners' sugar; 2 tablespoons granulated sugar; 2 tablespoons creme fraiche; 1 teaspoon pure vanilla extract

Servings: persons

1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
1/2 cup unsulphured molasses
2 teaspoons grated lemon zest, plus extra for serving
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup whole milk
1/3 cup small-diced crystallized ginger, plus extra for serving
Whipped Cream, for serving
1 1/2 cups cold heavy cream
1/4 cup confectioners' sugar
2 tablespoons granulated sugar
2 tablespoons creme fraiche
1 teaspoon pure vanilla extract

1
Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan.
2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy.
3
Scrape down the sides with a rubber spatula.
4
Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined.
5
(The batter may look curdled.)
6
Sift together the flour, ground ginger, baking soda and salt.
7
With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides.
8
Mix until smooth.
9
With a rubber spatula, fold in the 1/3 cup crystallized ginger.
10
Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean.
11
Don't overbake it!
12
Cool in the pan for 30 minutes, turn out onto a baking rack and cool completely.
13
Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
14
Place the cream, confectioners' sugar, granulated sugar, creme fraiche and vanilla in the bowl of an electric mixer fitted with the whisk attachment.
15
Beat on high speed, until it forms soft peaks.
16
Refrigerate up to 4 hours before serving.
17
Photograph by Johnny Miller
18
Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter).

969

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 1/4 pound (1 stick) unsalted butter, at room temperature, 1/2 cup light brown sugar, lightly packed, 2 extra-large eggs, at room temperature, 1/2 cup unsulphured molasses, and more.

Yes, Lemon-Ginger Molasses Cake with Whipped Cream 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-Ginger Molasses Cake with Whipped Cream

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