This is the most perfect dessert I can think of to represent the period of time when winter is ending and we’re starting to see those first early signs of spring. You’ve got a deep, dark spice-filled cake that’s lightened by a bright and zesty Meyer lemon glaze. 

Gingerbread is actually one of my favorite flavors of all the cakes, and this one has been my go-to for a very long time. It’s nearly foolproof to make, absolutely delicious, and fills your house with the scents of cinnamon, ginger, and cloves.

What makes this gingerbread cake special

I’ve been using this recipe for almost 20 years now. It’s based on a recipe from the grandfather of the pastry chef I worked for when I got my first real restaurant baking job. We used this cake as a foundation for many plated desserts during the fall and winter, and I’ve used variations of it for all kinds of things since.

It’s a sturdy, dense cake that works well for slicing and stacking in layers with heavy frostings. It can be cut up and used as a layer in parfaits. Toasted cubes of it are perfect for a spicy bread pudding. It bakes well in all forms - as a round layer or a sheet cake or a loaf cake, like we’re making today.

A note on Meyer lemons

I fell in love with Meyer lemons when I first discovered them. They’re a hybrid citrus fruit, some sort of cross between a mandarin or pomelo and a citron, which is basically an old-school lemon. They’re smaller, darker, and sweeter than standard lemons so I like to use them when I want a recipe to be a little extra special. However, this recipe works just fine with regular lemons as well.

My best tips for making this cake

This cake is made much the same way you’ve probably made plenty of cakes before. Cream the butter and sugar, add the eggs one at a time, and fold in the dry ingredients. However, there is one important step that really helps to bloom the flavors and bring everything together, and that’s pouring a cup of hot water into the batter at the end.

I like to get a small pot of water heating on the stove as soon as I start this cake - that way, it’s piping hot by the time I’m ready for it. Be very patient when pouring the hot water slowly into the cake batter. It will take a while to absorb, but you don’t want to just dump it in. Leave the mixer on low while you drizzle the water in a slow, steady stream. 

Glaze perfection

One thing I love about loaf cakes is that they’re fine enough with a simple, two or three ingredient glaze. I always start by sifting the powdered sugar to remove any lumps. 

Then, I recommend adding the littlest bit of liquid to start with (in this case, our Meyer lemon juice). It’s easy to go overboard on the juice, thinning the sauce too much. It doesn’t take much to saturate the powdered sugar, and a thinner glaze will seep into the cake more, nearly disappearing. I like to make a glaze that’s thick but pourable. It’s a ratio game here, so find what makes you happy - more powdered sugar for thickness, or more lemon juice to thin it out.