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Molasses Cake with Lemon Cream Cheese Frosting

Photo: Karry Hosford
Yield 12 servings
You can make this cake up to 2 days ahead and keep it chilled.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.

  5. 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.

  6. 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.