Recipe by 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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1 2/3 cups
1 1/4 teaspoons
Chinese five-spice powder
grated lemon zest
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. Mine took exactly 35 minutes.
It was too much molasses for us. It was just okay. I would not make it again. I had the same problem like some of the other reviews, it sank in the middle, not a lot, but did just a bit. But it was not undercooked in the middle or anything like that. I kept it 6 minutes longer than the recipe said but likely that is just my oven.
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 here is rather difficult for high altitude. I tried the Favorite Old Fashioned Gingerbread recipe from here also and that worked at over 7000 ft. So, if you live at high altitudes, I might suggest using the proportions in that recipe and the adjust the spices according to your tastes.
Brilliant! Not too sweet, and the glaze is amazing. Made according to recipe and it turned out great.
For me, there was just too much molasses, if I make this again I will half it. Otherwise good flavor.
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.
Is perfect!!! my kids loved it, is not to sweet. I did it just like the recipe says and it didn't sank. I cut the molasses a little. Jus a great cake and easy to make!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Gingerbread Cake with Lemon Glaze
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 118
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