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Gingerbread Cake

Gingerbread Cake with Creamy Lemon Glaze

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Author: Rebecka Evans


  • For the Gingerbread Cake
  • ½ cup granulated sugar
  • ½ cup butter
  • 1 large egg beaten
  • 1 cup molasses
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup very hot water

For the Glaze

  • 1 cup confectioners sugar
  • ¼ cup milk or cream
  • 1 tablespoon fresh lemon juice 1 teaspoon lemon extract


For the Gingerbread Cake

  • Preheat oven to 350 degrees F. Grease a 9x13'' pan with cooking spray.
  • In a large mixing bowl cream together the sugar and butter until smooth and light.
  • Add the egg and molasses and mix well. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves and salt.
  • Add dry ingredients to the wet mixture and stir to combine. Slowly pour in the hot water and stir until smooth (batter will be thin).
  • Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

For The Lemon Glaze

  • Mix confectioners sugar with milk and lemon juice until smooth


Serve warm, topped with Creamy Lemon Glaze
Adapted from Betty Crocker Cookbook 1998