August 07, 2017
"This is an amazing cake. The wonderful taste of gingerbread in a cake form. It smells wonderful baking too. I generally frost his with a cream cheese frosting."
- Serving Size: 1 (101.1 g)
- Calories 249.1
- Total Fat - 9.5 g
- Saturated Fat - 5.6 g
- Cholesterol - 57.3 mg
- Sodium - 261.7 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 1.3 g
- Sugars - 20.4 g
- Protein - 4.3 g
- Calcium - 71.2 mg
- Iron - 1.2 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.1 mg
Preheat oven to 350°F and place rack in center of oven.
Butter and flour a 9-inch cake pan
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves.
In bowl of your electric mixer cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the lemon zest and molasses and beat to combine.
Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients.
Beat just until incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan.
Let cool completely and then frost if desired.
If desired, garnish the top of the frosted cake with toasted walnuts.
Tips & Variations
No special items needed.