Gingerbread Cake with Lemon Cream Cheese Frosting
This moist and flavorful gingerbread cake is the perfect holiday dessert, topped with a luscious lemon cream cheese frosting.
Servings: 9 slices
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 cup molasses
- 1 cup hot water
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the Lemon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9x9-inch baking pan.
- In a bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda.
- In a separate large bowl, mix the melted butter, brown sugar, and molasses until smooth.
- Stir in the hot water, then add the egg and vanilla extract.
- Gradually mix in the dry ingredients until well combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting, beat the cream cheese and butter until creamy.
- Add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until smooth.
- Spread the frosting over the cooled cake and serve.