Gingerbread Cake with Lemon Glaze

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A warmly spiced, tender gingerbread cake topped with a bright, tangy lemon glaze that soaks into the crumb for a perfectly balanced holiday dessert.

1 ⅔ cups all-purpose flour

2 tsp ground ginger

1 ¼ tsp baking soda

1 tsp ground cinnamon

¾ tsp salt

¼ tsp 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 Tbsp grated lemon zest

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
In a mixing bowl, whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder.
Stir in sugar, molasses, oil, and beaten egg until just combined.
Add the boiling water and whisk for about 1 minute until smooth and glossy.
Pour the batter into the prepared pan and tap gently to release air bubbles.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
While baking, whisk powdered sugar, lemon juice, and lemon zest until smooth to make the glaze.
Pour glaze over the hot cake immediately after removing from the oven, spreading gently.
Allow cake to cool completely before slicing and serving.

Add a pinch of nutmeg or clove for extra warming spice.

Use melted butter in place of part of the oil for richer texture.

Top with candied lemon peel or powdered sugar for decoration.

Thicken the glaze by adding extra powdered sugar.

Find it online: https://chocolatecoveredamy.com/gingerbread-cake-with-lemon-glaze/