Lemon-Drenched Gingerbread Cake

Oxmoor House
12 servings


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3/4 cup molasses
2/3 cup firmly packed light brown sugar
1/2 cup canola oil
1 large egg
2 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
1/2 cup granulated sugar
2/3 cup water
2 tablespoons fresh lemon juice
1/2 teaspoon lemon extract
Powdered sugar
Garnish: lemon and orange rind


Prep: 12 Minutes
Cook: 35 Minutes
Other: 15 Minutes

Coat a 10-cup Bundt pan with cooking spray.

Beat first 4 ingredients at medium speed with an electric mixer until blended.

Combine flour and next 6 ingredients; add to molasses mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed after each addition. Pour batter into prepared pan.

Bake at 350° for 32 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes.

Meanwhile, combine 1/2 cup sugar, 2/3 cup water, lemon juice, and lemon extract in a small saucepan; simmer over medium-low heat 5 minutes, stirring to dissolve sugar. Remove from heat, and let cool 10 minutes.

Poke holes in top of cake using a skewer. Pour syrup over cake. Cool completely. Invert cake onto a serving platter; lightly sprinkle with powdered sugar. Garnish, if desired.

Created date

August 2009

Nutritional Information

Calories 328
Caloriesfromfat 28 %
Fat 10.1 g
Satfat 0.9 g
Monofat 5.7 g
Polyfat 3 g
Protein 3.3 g
Carbohydrate 57.2 g
Fiber 0.9 g
Cholesterol 18 mg
Iron 2.7 mg
Sodium 302 mg
Calcium 108 mg