To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Spread frosting evenly over top of cake. Top each serving with Lemon Curd.
I will make this dessert again - my husband, two teenagers and I all liked it. I made it exactly as instructed. The cake is not very sweet at all, but is quite fragrant and spicy. The best part of this dessert are the cream cheese frosting and the lemon curd. I've never had gingerbread with lemon sauce before, but it make for a quite elegant little dessert. I would make this for company at the holidays. The lemon curd is a bit tart, but the frosting is so sweet that it all balanced out very well. This was a hit at our house.
Do yourself a favor and put your time and ingredients into the recipe for Gingerbread Cake w/ Blueberry Sauce instead of this recipe. The Cream Cheese Frosting is very nice in this recipe(though it does need just a little more sugar to thicken it properly), but the cake itself is too dry and seriously lacking in the Ginger department. If the icing sounds like a must to you...make the other cake and use this icing in place of the Blueberry sauce. You can read my review of the other cake if you go to that recipe.
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