Molasses Cake with Lemon Cream Cheese Frosting

Photo: Karry Hosford
You can make this cake up to 2 days ahead and keep it chilled.

Yield:

12 servings

Recipe from

Nutritional Information

Calories 253
Caloriesfromfat 29 %
Fat 8.2 g
Satfat 4.9 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 4.6 g
Carbohydrate 41.7 g
Fiber 0.4 g
Cholesterol 41 mg
Iron 4 mg
Sodium 369 mg
Calcium 147 mg

Ingredients

Cake:
Cooking spray
2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fat-free buttermilk
3/4 cup molasses
1/2 cup granulated sugar
6 tablespoons butter, melted
1 tablespoon minced peeled fresh ginger
1 large egg, lightly beaten
Frosting:
1/2 cup powdered sugar
1 tablespoon grated lemon rind
1 (8-ounce) block 1/3-less-fat cream cheese, softened

Preparation

Preheat oven to 350°.

To prepare cake, coat a 9-inch square baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, cinnamon, and salt.

Place buttermilk and next 5 ingredients (buttermilk through egg) in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture to buttermilk mixture, stirring just until combined.

Spoon batter into prepared pan. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan with a narrow metal spatula; remove from pan. Peel off wax paper; cool completely on a wire rack.

To prepare frosting, place powdered sugar, lemon rind, and cream cheese in a bowl; beat with a mixer at medium speed until smooth. Spread the frosting over top of the cake. Cut into squares.

Note:

November 2002