Molasses Cake with Lemon Cream Cheese Frosting |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
You can make this cake up to 2 days ahead and keep it chilled. Ingredients:
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 |
1/2 cup powdered sugar |
1 tablespoon grated lemon rind |
1 (8-ounce) block 1/3-less-fat cream cheese, softened |
Directions:
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.
|
|