Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Ground ginger: 1/2 cup (60g)
- Ground cinnamon: 1/4 cup (30g)
- Ground cloves: 1/8 cup (15g)
- Salt: 1/2 teaspoon
- Baking soda: 1 teaspoon
- Sugar: 1 cup (200g)
- Unsalted butter, softened: 1/2 cup (113g)
- Large eggs: 2
- Buttermilk: 1 cup (240ml)
For the Lemon Glaze:
- Confectioners' sugar: 1 cup (120g)
- Lemon juice: 2 tablespoons
- Milk: 2-3 tablespoons (as needed)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan.
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda.
- In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared baking pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- To make the lemon glaze, whisk together the confectioners' sugar, lemon juice, and enough milk to create a smooth, pourable consistency.
- Once the cake is cool, spread the lemon glaze over the top and let it set before serving.
Nutritional Information:
Per serving (1/8 of the cake):
- Calories: 250
- Fat: 9g
- Sodium: 180mg
- Carbohydrates: 40g
- Protein: 4g
Dish Characteristics:
- Moist and tender gingerbread cake
- Sweet and tangy lemon glaze
- Festive and flavorful dessert
- Perfect for any occasion
User Comments:
- "This cake is absolutely delicious! The ginger and cinnamon flavors are perfectly balanced, and the lemon glaze adds a wonderful touch of sweetness and tartness."
- "I'm not usually a big fan of gingerbread, but this cake was a game-changer. The lemon glaze takes it to the next level."
- "This is a great dessert for a crowd. It's easy to make and always a hit."
Special Precautions and Tips:
- To ensure the cake is evenly cooked, check it with a toothpick after 40 minutes. If it comes out clean, the cake is done.
- If the lemon glaze is too thick, add more milk until it reaches the desired consistency.
- Store the cake in an airtight container at room temperature for up to 3 days.
