Easy Lemon Gingerbread Cake


  • Makes12 servings
Easy Lemon Gingerbread Cake

A great combination of lemony spiciness. Served warm with whipped cream, you just can't beat this lemon gingerbread cake on a wintery night.


  • 1/2 cup milk

  • 1 tbsp lemon juice

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 2 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1 tbsp finely grated lemon zest, (yellow part only)

  • 1/2 cup brown sugar

  • 2 eggs

  • 1/2 cup molasses

  • 1/2 cup vegetable oil

  • icing sugar, for dusting


  • Preheat the oven to 350°F (180°C). Grease an 8 or 9-inch (20 or 23 cm) square baking pan.

  • Stir together the milk and the lemon juice and let sit while you gather the rest of the ingredients. The milk will curdle and look quite disgusting. This is a good thing. Really, it is.

  • In a bowl, stir together the flour, baking soda, ginger and cinnamon. Set aside.

  • Now, dump the curdled milk, the grated lemon peel, brown sugar, eggs, molasses, and oil into the container of a blender. Blend on medium speed until smooth, scraping down the sides with a rubber scraper once or twice. Add the flour mixture, then blend again, stopping the blender several times to scrape down the sides so that everything mixes together into a smooth batter.

  • Pour into the prepared baking pan and bake for 30 to 35 minutes, until a toothpick poked into the middle of the cake comes out clean.

  • Let cool slightly before dusting with icing sugar and cutting into squares to serve warm with ice cream or whipped cream.

This article was originally published on Dec 01, 2005

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