Name: Gingerbread Cake with Lemon Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 2 large eggs; 1 cup molasses; 1 cup hot water; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract

Description

A moist and warmly spiced gingerbread cake topped with luscious lemon cream cheese frosting makes the perfect holiday treat. The rich molasses and aromatic spices blend beautifully with the tangy citrus frosting, creating a festive dessert that’s hard to resist.

Ingredients

For the Gingerbread Cake:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 large eggs

1 cup molasses

1 cup hot water

1/2 cup buttermilk

1 teaspoon vanilla extract

For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well.
Stir in molasses, then gradually add hot water, mixing until smooth.
Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Stir in vanilla extract.
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, and beat until fluffy.
Spread frosting evenly over the cooled cake. Slice and serve.

Notes

For a more intense ginger flavor, substitute 1 teaspoon ground ginger with 1 tablespoon freshly grated ginger.

Reduce powdered sugar and add extra lemon juice for a tangier frosting.

Store in an airtight container in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 320 kcal