Easy Lemon Gingerbread Cake
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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.