I love all things ginger molasses, and thought the addition of lemon sounded interesting and delicious. We will see!
https://www.foodnetwork.com/recipes/ina-garten/lemon-ginger-molasses-cake-3160639#
INGREDIENTS
- 1 stick unsalted butter at room temp
- 1/2 cup light brown sugar, lightly packed
- 2 eggs at room temp
- 1/2 cup unsulphured molasses
- 2 tsp grated lemon zest, plus extra for serving
- 1 1/2 cups all purpose flour
- 2 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup whole milk
- 1/3 cup small diced crystallized ginger, plus extra for serving
- whipped cream for serving
INSTRUCTIONS
- Preheat oven to 350 degrees. Grease an 8 inch round baking pan, line with parchment paper, then grease and flour the pan.
- in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-5 minutes, until light and fluffy. Scrape down the slides with a spatula. Add the eggs, one at a time, the molasses, and the 2 tsp of lemon zest and mix until combined (the batter may look curdled.)
- Sift together the flour, ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
- Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes until a toothpick just comes clean. Don't overbake! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest to serve.
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