-
-
My review
Gingerbread Cake with Lemon Glaze
Chef John
"If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 355 calsOriginal recipe yields 9 servings (1 cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and lightly flour a 9-inch square baking pan.
- Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
- Stir sugar, molasses, oil, and egg into flour mixture until just combined.
- Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
- Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
- 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.
Nutrition Facts
Per Serving: 355 calories; 13.1 g fat; 57.5 g carbohydrates; 3.2 g protein; 21 mg cholesterol; 384 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5263 Ratings
-
-
-
-
-
Most helpful positive review
7/11/2012
Very easy and not too sweet - perfect with a scoop of ice cream. If the cake sank in the middle it was either under cooked - check with a tooth pick in the center or your batter was too wet. M...
Most helpful critical review
3/9/2014
This is definitely moist and very easy to make. The texture is wonderful, but the lemon glaze just doesn't work for me (and I like lemon!). My husband thinks it is "OK" and he is extremely eas...
Most helpful
Most positive
Least positive
Newest
7/11/2012
Very easy and not too sweet - perfect with a scoop of ice cream. If the cake sank in the middle it was either under cooked - check with a tooth pick in the center or your batter was too wet. M...
4/18/2012
Not quite sure what to rate it. The taste is fantastic but the cake was sunken in the middle and it was very crumbly... Updated: I live at 6000ft and I believe that the ingredient combination he...
10/22/2012
Brilliant! Not too sweet, and the glaze is amazing. Made according to recipe and it turned out great.
3/9/2014
This is definitely moist and very easy to make. The texture is wonderful, but the lemon glaze just doesn't work for me (and I like lemon!). My husband thinks it is "OK" and he is extremely eas...
12/21/2013
I really liked the molasses flavor and spiciness of this cake! I think the lemon glaze is also a nice touch - it makes it feel a little fancier, but you can still put whipped cream on it. I made...
12/16/2016
Much better than the other, more-reviewed gingerbread cake on this site. This has 1/2 cup molasses, much, much better than a whole cup like the other recipe. When I made the other one, everyone'...
7/8/2015
cake came out really nice.. maybe a little dry when I made it but delicious nonetheless. I used a 9" spring form tin and made two cakes.. then layered it with a lemon cream cheese frosting.. qui...
5/12/2013
Ilove this simple recipe. I will change this-no boiling water, no molasses, no spice except almond extract- 1/8 tea. 2 tablespoons dry ground ginger, fresh Tumeric in grinder 6 tablespoons. MMM.