Fresh Ginger Gingerbread WITH Lemon Cream
- 30m Prep Time
- 1h 0mCook Time
- 1h Ready In
A super-moist gingerbread made with fresh ginger and molasses, served with a tangy lemon cream. This wintry cake is enjoyable year-round.
Ingredients
- 237 ml sugar
- 14.8 ml lemon zest
- 4 eggs
- 177 ml freshly squeezed lemon juice
- 237 ml unsalted butter at room temperature, cut into tablespoons
- butter for greasing the pan
- 237 ml molasses
- 118 ml sugar
- 177 ml vegetable oil
- 2.46 ml kosher salt
- 4.93 ml ground ginger
- 29.6 ml grated fresh gingerroot
- 2.46 ml ground nutmeg
- 4.93 ml cinnamon
- 473 ml all-purpose flour
- 9.86 ml baking soda
- 237 ml hot water
- 2 eggs
Nutrition (per serving, estimated)
Estimated based off 17 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 132 mg
- Iron: 4.34 mg
- Magnesium: 119 mg
- Phosphorus: 133 mg
- Potassium: 754 mg
- Zinc: 0.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml sugar
- 14.8 ml lemon zest
- 4 eggs
- 177 ml freshly squeezed lemon juice
- 237 ml molasses
- 118 ml sugar
- 177 ml vegetable oil
- 2.46 ml kosher salt
- 4.93 ml ground ginger
- 29.6 ml grated fresh gingerroot
- 2.46 ml ground nutmeg
- 4.93 ml cinnamon
- 473 ml all-purpose flour
- 9.86 ml baking soda
- 237 ml hot water
- 2 eggs
Prepare
- 237 ml unsalted butter, at room temperature, cut into tablespoons
- butter, for greasing the pan
Let's Cook
-
Step 1.
To make the lemon cream, line a clean wok with a folded tea towel. Place a medium heatproof mixing bowl on the towel and add enough water to the wok to come about 2 inches up the side of the bowl. Heat the water over high heat until it just comes to a boil, then reduce the heat to medium to maintain a gentle simmer.
-
Step 2.
In the bowl, whisk together 1 cup sugar, 1 tablespoon lemon zest, and 4 eggs. Add ¾ cup freshly squeezed lemon juice and continue whisking until the mixture thickens, 10 to 12 minutes. The cream should coat the back of a spoon.
-
Step 3.
Gradually add 1 cup (2 sticks) unsalted butter, cut into tablespoons, a few tablespoons at a time, whisking each addition until thoroughly melted before adding more. This process should take about 5 minutes. Remove the cream from the heat and lay a piece of plastic wrap directly over the surface to prevent a skin from forming. Refrigerate for at least 6 hours (or overnight) before serving.
-
Step 4.
To make the gingerbread, preheat the oven to 350°F. Line the bottom of a 9-inch round, 3-inch deep cake pan with parchment paper. Lightly grease the sides of the pan with butter or vegetable oil.
-
Step 5.
In a large mixing bowl, stir together 1 cup molasses, ½ cup sugar, ¾ cup vegetable oil, ½ teaspoon kosher salt, 1 teaspoon ground ginger, 2 tablespoons grated fresh gingerroot, ½ teaspoon ground nutmeg, and 1 teaspoon cinnamon.
-
Step 6.
In a separate bowl, combine 2 cups all-purpose flour and 2 teaspoons baking soda. Stir 1 cup hot water into the molasses mixture. Add the flour mixture in thirds, stirring until each addition is incorporated thoroughly. Finally, stir in 2 eggs until just combined.
-
Step 7.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake until a skewer inserted into the center comes out mostly clean, with a few moist crumbs, 55 to 60 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
-
Step 8.
To serve, place slices on 8 serving plates and dollop with a few spoonfuls of lemon cream.