Gingerbread Cake

Ingredients

2 cups (260 grams) all purpose flour

1 teaspoon (5 grams) baking soda

1/2 teaspoon (2 grams) baking powder

1/2 teaspoon (2 grams) salt

1 1/2 teaspoons (3 grams) ground cinnamon

1 1/2 teaspoons (3 grams) ground ginger

1/4 teaspoon ground cloves

Zest of 1 lemon (outer yellow skin of lemon)

1 tablespoon (10 grams) finely chopped fresh ginger or 1/4 cup (30 grams) finely chopped crystallized ginger (optional)

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (110 grams) light brown sugar

1/4 cup (50 grams) granulated white sugar

2 large eggs, at room temperature

1/2 cup (120 ml) (130 grams) unsulphured molasses (To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

1 cup (240 ml) milk, at room temperature

Lemon Icing: (Optional)

1 1/2 cups (170 grams) confectioners' (powdered or icing) sugar, sifted

about 3 tablespoons freshly squeezed lemon juice

Method

Preheat your oven to 350 degrees F (180 degrees C) and place rack in center of oven.

Butter and flour an 8 inch (20 cm) square pan with 2 inch (5 cm) sides. (You can also use a 9 inch (23 cm) round pan with 2 inch (5 cm) sides.)

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ginger, cloves, lemon zest, and grated ginger (if using).

In bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2-3 minutes).

Add the eggs, one at a time, beating well after each addition.

Add the molasses and beat to combine.

Scrape down the sides of the bowl as needed.

Add the dry ingredients (in three additions) and the milk (in two additions), alternately, beginning and ending with the dry ingredients. Beat just until incorporated.

Pour the batter into the prepared pan and smooth the top with the back of a spoon or an offset spatula.

Bake for 30 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. If desired, frost with the Lemon Icing.

Lemon Icing:

Mix together the sifted confectioners' sugar and lemon juice until smooth. (The icing should be thick but still spreadable.)

Pour the icing onto the center of the cake and spread with an offset spatula.

This cake will keep for several days at room temperature.

Can serve with softly whipped cream, lemon curd, or slices of apples sauteed in a little butter and sugar.

Makes about 9 servings.