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Gingerbread Cake with Lemon Glaze

Chef John

"If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!"
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Ingredients

45 m servings 355 cals
Original recipe yields 9 servings (1 cake)

Nutrition

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and lightly flour a 9-inch square baking pan.
  3. Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  4. Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  5. Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  6. Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  8. Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  9. Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

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Reviews

Read all reviews 47
  1. 56 Ratings

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Most helpful positive review

Very easy and not too sweet - perfect with a scoop of ice cream. If the cake sank in the middle it was either under cooked - check with a tooth pick in the center or your batter was too wet. M...

Most helpful critical review

This is definitely moist and very easy to make. The texture is wonderful, but the lemon glaze just doesn't work for me (and I like lemon!). My husband thinks it is "OK" and he is extremely eas...

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Least positive
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Very easy and not too sweet - perfect with a scoop of ice cream. If the cake sank in the middle it was either under cooked - check with a tooth pick in the center or your batter was too wet. M...

Not quite sure what to rate it. The taste is fantastic but the cake was sunken in the middle and it was very crumbly... Updated: I live at 6000ft and I believe that the ingredient combination he...

Brilliant! Not too sweet, and the glaze is amazing. Made according to recipe and it turned out great.

This is definitely moist and very easy to make. The texture is wonderful, but the lemon glaze just doesn't work for me (and I like lemon!). My husband thinks it is "OK" and he is extremely eas...

I really liked the molasses flavor and spiciness of this cake! I think the lemon glaze is also a nice touch - it makes it feel a little fancier, but you can still put whipped cream on it. I made...

Much better than the other, more-reviewed gingerbread cake on this site. This has 1/2 cup molasses, much, much better than a whole cup like the other recipe. When I made the other one, everyone'...

cake came out really nice.. maybe a little dry when I made it but delicious nonetheless. I used a 9" spring form tin and made two cakes.. then layered it with a lemon cream cheese frosting.. qui...

Ilove this simple recipe. I will change this-no boiling water, no molasses, no spice except almond extract- 1/8 tea. 2 tablespoons dry ground ginger, fresh Tumeric in grinder 6 tablespoons. MMM.

For me, there was just too much molasses, if I make this again I will half it. Otherwise good flavor.