Gingerbread Cake with Lemon Glaze

Gingerbread Cake with Lemon Glaze

Chef John 21726

"If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!"


45 m servings 355 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and lightly flour a 9-inch square baking pan.
  3. Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  4. Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  5. Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  6. Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  8. Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  9. 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.
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Your rating



  1. 30 Ratings


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...

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...

Brilliant! Not too sweet, and the glaze is amazing. Made according to recipe and it turned out great.

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...

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.

For me, there was just too much molasses, if I make this again I will half it. Otherwise good flavor.

It was too much molasses for us. It was just okay. I would not make it again. I had the same problem like some of the other reviews, it sank in the middle, not a lot, but did just a bit. But...

This is a great recipe. I've used it a lot of times by now, start last Christmas, because everyone is keep on asking for it :D

This is a wonderful, moist easy cake with perfect texture. It's so nice to have a festive winter dessert that doesn't take butter. The glaze over the warm cake is the perfect touch.