Lemon-Drenched Gingerbread Cake |
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Prep Time: 12 Minutes Cook Time: 35 Minutes |
Ready In: 47 Minutes Servings: 12 |
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Ingredients:
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 |
Directions:
1. Coat a 10-cup Bundt pan with cooking spray.
2. Beat first 4 ingredients at medium speed with an electric mixer until blended.
3. 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.
4. 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.
5. 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.
6. 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.
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