I love this recipe because it gives me all the cozy flavors of classic gingerbread with almost no effort. The batter comes together quickly in one bowl, and the lemon glaze adds a refreshing contrast that keeps each slice light and flavorful. It’s perfect for holiday gatherings, gifting, or enjoying with a cup of tea.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ⅔ cups all-purpose flour 2 teaspoons ground ginger 1 ¼ teaspoons baking soda 1 teaspoon ground cinnamon ¾ teaspoon salt ¼ teaspoon Chinese five-spice powder ½ cup white sugar ½ cup dark molasses ½ cup vegetable oil 1 large egg, beaten ½ cup boiling water
1 cup powdered sugar ¼ cup lemon juice 1 tablespoon grated lemon zest
Directions
I begin by preheating the oven to 350°F (175°C) and greasing and flouring a 9-inch square baking pan.
In a mixing bowl, I whisk together the flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder. I then stir in the sugar, molasses, oil, and beaten egg until the mixture is just combined. I pour in the boiling water and whisk for about a minute until the batter becomes smooth and glossy.
I pour the batter into the prepared pan and tap it lightly on the counter to release any air bubbles. I bake the cake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, I make the glaze by mixing powdered sugar, lemon juice, and lemon zest in a small bowl until the sugar dissolves completely.
As soon as the cake comes out of the oven, I pour the lemon glaze over the hot cake, spreading it gently with a spatula so it absorbs evenly. I allow the cake to cool completely before slicing and serving.
Servings and Timing
This recipe makes 9 servings. Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
I sometimes add a pinch of nutmeg or clove for extra spice. When I want a richer texture, I replace a few tablespoons of oil with melted butter. For a festive twist, I top the glaze with candied lemon peel or powdered sugar once the cake cools. If I want a thicker glaze, I simply add more powdered sugar.
Storage/Reheating
I store the cake tightly covered at room temperature for up to 3 days. It also refrigerates well for up to 5 days. To keep it extra moist, I wrap slices individually. This cake freezes beautifully—I wrap it tightly and thaw at room temperature before serving. I don’t reheat the cake so the glaze stays glossy.
FAQs
Can I use light molasses instead of dark?
Yes, but the flavor will be slightly milder.
Can I make this cake without five-spice powder?
Yes, I simply leave it out or add a pinch of clove.
Can I bake this in a round pan?
Yes, an 8- or 9-inch round pan works well.
Why add boiling water?
The hot water helps dissolve the sugar and creates a smooth, tender crumb.
Can I double the recipe?
Yes, I bake it in a 9×13-inch pan and add a few extra minutes to the baking time.
Can I make the glaze thicker?
Yes, I add more powdered sugar until it reaches the consistency I like.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works in a pinch.
Can I add mix-ins?
Raisins, chopped dates, or candied ginger make great additions.
Why is my cake dense?
Overmixing can make it dense, so I stir only until combined.
Does the glaze soak in?
Yes, pouring it over the hot cake lets it seep in, keeping it moist and flavorful.
Conclusion
I love making this Gingerbread Cake with Lemon Glaze because it delivers warm spice, bright citrus, and effortless elegance in every slice. It’s quick to prepare, deeply comforting, and a perfect addition to any holiday dessert table—or any day I want a simple, delicious treat.
