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Gingerbread Cake with Lemon Cream Cheese That’s Pure Holiday Joy

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A festive and comforting gingerbread cake infused with warm spices and rich molasses, topped with a bright and tangy lemon cream cheese frosting. This holiday treat perfectly balances cozy and refreshing flavors, making it ideal for gatherings or cozy afternoons by the fire.

Ingredients

2 cups white whole wheat flour (or all-purpose flour)

2 tsp ground ginger (or freshly grated ginger)

2 tsp ground cinnamon

1 tsp ground cloves (or nutmeg)

1 tsp baking soda

1/2 tsp kosher salt

1/2 cup unsalted butter, softened

1 cup plain Greek yogurt (or sour cream)

1 cup dark brown sugar (or light brown sugar)

1 large egg, room temperature

1/2 cup molasses (blackstrap for stronger flavor)

1 cup boiling water

1 tsp vanilla extract (or almond extract)

8 oz low-fat cream cheese, softened

1/4 cup unsalted butter, room temperature

2 cups powdered sugar

1/4 tsp salt

1 tbsp lemon zest, fresh

2 tbsp lemon juice, fresh

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper.
  2. In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. In a measuring cup, mix molasses with boiling water until smooth. Set aside to cool slightly.
  4. In another bowl, beat softened butter until fluffy. Add Greek yogurt and brown sugar, mixing until creamy.
  5. Add the egg and vanilla extract, mixing until combined.
  6. Alternate adding dry ingredients and molasses mixture into the wet batter, stirring gently until smooth.
  7. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cake completely on a wire rack before frosting.
  9. For the frosting, beat cream cheese and butter together until light and fluffy.
  10. Add lemon zest, lemon juice, powdered sugar, and salt. Mix until smooth and creamy. Chill briefly if needed to thicken.
  11. Spread frosting evenly over cooled cake. Slice and serve.

Notes

Add orange zest to the cake batter for extra citrus flavor.

Fold in chopped walnuts or pecans for added texture.

Use plant-based butter and cream cheese for a dairy-free version.

Sprinkle crushed ginger snaps or candied ginger on top for garnish.

Store frosted cake in the fridge and bring to room temperature before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/gingerbread-cake-with-lemon-cream-cheese-thats-pure-holiday-joy/