Gingerbread Cake with Lemon Glaze

21 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Chef John
Recipe by  Chef John

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 cake

ADVERTISEMENT

Directions

  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.

Share It

Reviews (21)

Rate This Recipe
Baking Nana
22

Baking Nana

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. Mine took exactly 35 minutes.

merlion
14

merlion

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 here is rather difficult for high altitude. I tried the Favorite Old Fashioned Gingerbread recipe from here also and that worked at over 7000 ft. So, if you live at high altitudes, I might suggest using the proportions in that recipe and the adjust the spices according to your tastes.

Jamie
8

Jamie

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

More Reviews

Similar Recipes

Favorite Old Fashioned Gingerbread
(612)

Favorite Old Fashioned Gingerbread

Lemon Poke Cake II
(81)

Lemon Poke Cake II

Lemon Poke Cake I
(12)

Lemon Poke Cake I

Upside Down Pear Gingerbread Cake
(8)

Upside Down Pear Gingerbread Cake

Lemon Loaf Cake
(6)

Lemon Loaf Cake

Crumbly Lemon Bundt Cake with Glaze
(6)

Crumbly Lemon Bundt Cake with Glaze

Nutrition

Amount Per Serving (9 total)

  • Calories
  • 355 cal
  • 18%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 57.5 g
  • 19%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lemon Poke Cake II

>

next recipe:

Favorite Old Fashioned Gingerbread