Description
A delicious Gingerbread Cake with a refreshing hint of lemon, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 2 large eggs
- 1 cup buttermilk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
- Add the molasses and mix well.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This cake serves 12.
- For a richer flavor, consider adding a cream cheese frosting with a hint of lemon.
- Alternatively, serve the cake warm with a scoop of vanilla ice cream for a delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Gingerbread Cake with Lemon Hint