Gingerbread Cake
A moist and fragrant gingerbread cake flavored with ground ginger and warm spices, topped with a luxurious lemon curd whipped cream. This classic dessert combines the deep sweetness of molasses with bright citrus notes.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1½ cups all-purpose flour
- •1 teaspoon ground ginger
- •¾ teaspoon ground cinnamon
- •¾ teaspoon kosher salt
- •½ teaspoon baking powder
- •½ teaspoon baking soda
- •½ cup unsalted butter
- •½ cup light brown sugar
- •½ cup light molasses
- •1 large egg
- •2 teaspoons grated peeled ginger
- •1 cup heavy cream
- •1 tablespoon powdered sugar
- •¼ cup lemon curd
- •1 teaspoon lemon zest
- •1 pan square metal cake pan
Cooking Instructions
- 1.
Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
15 min
- 2.
Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
35 min
- 3.
Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.
10 min
