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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 29%
  • Fat: 8.2g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.6g
  • Carbohydrate: 41.7g
  • Fiber: 0.4g
  • Cholesterol: 41mg
  • Iron: 4mg
  • Sodium: 369mg
  • Calcium: 147mg

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

  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.
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