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
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.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners