John Myers
Gingerbread Cake
The perfect gingerbread cake recipe with a picture and simple step-by-step instructions.
- 260 g Flour
- 1 tsp Baking soda
- 0,25 tsp Salt
- 1,5 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0,125 tsp Ground cloves
- 113 g Butter at room temperature, unsalted
- 105 g Sugar brown
- 2 Eggs size L.
- 1 Lemon fresh – zest, juice for the topping
- 120 ml Dark treacle
- 240 ml Milk
- For the lemon icing
- 150 g Powdered sugar
- 2,5 tsp Freshly squeezed lemon juice
- Preheat the oven to 180 ° C (350 ° F). Grease a loaf pan and flour it thinly.
- Mix the flour, baking soda, salt, ginger, cloves and cinnamon in a bowl.
- Mix the butter and sugar in a second bowl with a hand mixer, approx. 3 minutes. Gradually add the eggs and stir everything in until everything is well combined. Stir in the lemon zest and molasses.
- Now alternately add the milk and flour mixture and mix everything into a smooth dough.
- Fill into the prepared loaf pan and bake in the preheated oven for 40-50 minutes. Chopstick sample!
- Let cool on a kitchen rack and remove from the pan. Let cool down completely.
- For the lemon icing, mix the powdered sugar with the lemon juice until a smooth and sticky mixture is formed. Cover the cake with it.
- This is how we know the cake from the USA. It smells of Advent and Christmas and it stays fresh for days.
- Molasses is available in health food stores, for example
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