Gingerbread Cake
Recipe type: Dessert
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup unsalted butter, room temperature
  • ½ cup light brown sugar
  • 2 large eggs
  • Zest of 1 lemon
  • ½ cup unsulphured molasses
  • 1 cup whole milk
  1. Preheat oven to 350° degrees F and place rack in center of oven. Butter and flour an 8″ round or square cake pan with 2″ sides.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves.
  3. In bowl of your electric mixer (or in a large bowl with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well after each addition. Add the lemon zest and molasses and beat to combine. Scrape down the sides of the bowl as needed. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients. Beat just until incorporated.
  4. Pour the batter into the prepared pan and smooth the top with an offset 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 with 7-minute frosting (below).
  5. This cake will keep for several days at room temperature. 7-minute frosting will get hard the longer it’s out, but it’s still edible.
Recipe by Eighteen25 at