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Lemon-Drenched Gingerbread Cake

Lemon-Drenched Gingerbread Cake

Oxmoor House JUNE 2007

  • Yield: 12 servings
  • Cook time:35 Minutes
  • Prep time:12 Minutes
  • Other:15 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 28%
  • Fat: 10.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 3g
  • Protein: 3.3g
  • Carbohydrate: 57.2g
  • Fiber: 0.9g
  • Cholesterol: 18mg
  • Iron: 2.7mg
  • Sodium: 302mg
  • Calcium: 108mg

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Lemon-Drenched Gingerbread Cake recipe