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Gingerbread Cake with Lemon Glaze

Author
JWU College of Culinary Arts

Yield
1 lb., 10 oz. (737 g)

Recipe ID
P00064

Ingredients
US standard
Metric
Cake flour, pastry
7 oz.
205 g
Baking soda
.2 oz.
5 g
Ginger, ground
.15 oz
4 g
Cinnamon, ground
.1 oz
2 g
Salt
.2 oz.
6 g
Eggs, whole
2 oz.
55 g
Sugar, granulated
4 oz.
115 g
Molasses, dark
6 oz.
170 g
Oil, vegetable
4 oz.
115 g
Water, boiling
4 oz.
120 ml
Lemon glaze sugar
3 oz.
85 g
Lemon juice
1.5 oz.
40 g
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale the ingredients.
  3. Prepare ramekins, muffin tins, or cake pans with spray or butter and flour.
  4. CAKE
  5. Sift together the pastry flour, baking soda, ginger, cinnamon, and salt in a large bowl.
  6. In a separate bowl, whisk the egg, granulated sugar, molasses, and oil.
  7. Stir the wet ingredients into the dry ingredients, and mix thoroughly.
  8. Pour the hot water over the mixture, and blend thoroughly.
  9. Fill each of the ramekin or muffin tins halfway with the batter.
  10. Bake in a 350°F (177°C) until the batter sets and the cake is firm to the touch.
  11. LEMON GLAZE
  12. Whisk the powdered sugar and lemon juice together until completely smooth.
  13. TO FINISH
  14. While the cakes are hot, brush the tops of the cakes with the glaze.