Gingerbread Cake with Meyer Lemon Glaze
This lemon gingerbread cake is dark and spicy, brightened with a drizzle of Meyer lemon glaze.
Servings: 1 loaf
Equipment
- 9x5 inch loaf pan
- Stand mixer
Ingredients
Gingerbread Loaf Cake
- 2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 4 ounces unsalted butter room temperature
- 1/2 cup brown sugar
- 2 eggs room temperature
- 3/4 cup molasses
- 1 cup hot water
Meyer Lemon Glaze
- zest of 1 Meyer lemon
- 1 cup powdered sugar sifted
- 1-2 tablespoons fresh Meyer lemon juice
Instructions
For the cake:
- Preheat oven to 350° F. Grease a 9 x 5 inch loaf pan.
- Start heating 1 cup of water on the stove.
- In a medium bowl, whisk dry ingredients (flour, baking soda, spices, and salt) together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until soft and fluffy. Add sugar; beat one minute.
- Add your eggs, one at a time, scraping down the sides of the bowl with a rubber spatula as necessary. Add molasses and blend until thoroughly mixed.
- Add dry ingredients; mix just until combined.
- With mixer on low, slowly add hot water. Stop and scrape sides of bowl as needed. When all your water is mixed in, you should have a smooth, pourable batter.
- Pour into prepared pan. Bake for 45-55 minutes. Sides of cake should start to pull away from pan and a toothpick inserted in center should come out clean. (Internal temperature should be about 195° F)
- Allow to cool for about 15 minutes before inverting and removing from pan. Then, allow cake to cool completely before glazing.
For the Meyer lemon glaze:
- Whisk together zest, sugar, and juice. Adjust as necessary for desired consistency. Add more juice if you want it to be thinner; add more sugar if you want it thicker.
- Drizzle over cake as desired.
Notes
Can't find Meyer lemons? No worries, regular lemons work just fine for this!