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Lemon Ginger Molasses Cake

Lemon Ginger Molasses Cake
Prep Time
30 min
Cook Time
35 min
Yields
8 servings

This cake plays the warm spice of ginger against the bright zest of lemon for a beautiful and delicious dessert.

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ingredients

Cake

¼
lb(s) (1 stick) unsalted butter, at room temperature
½
cup light brown sugar, lightly packed
2
extra-large eggs, at room temperature
½
cup unsulphured molasses
2
tsp grated lemon zest, plus extra for serving
1 ½
cups all-purpose flour
2
tsp ground ginger
½
tsp baking soda
½
tsp kosher salt
½
cup whole milk
cup small-diced crystallized ginger, diced plus extra for serving
Make-Ahead Whipped Cream, for serving, recipe follows

Make-Ahead Whipped Cream

1 ½
cups cold heavy cream
¼
cup confectioners' sugar
2
Tbsp granulated sugar
2
Tbsp creme fraiche
1
tsp pure vanilla extract
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directions

Step 1

Preheat the oven to 350ºF. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan.

Step 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. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.)

Step 3

Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.

Step 4

Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don¿t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.

Step 5

Place the cream, confectioners’ sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold. Yield: Makes 1 quart

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