Gingerbread Cake with Lemon Cream Cheese Frosting
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Gingerbread Cake with Lemon Cream Cheese Frosting
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Light, moist and full of rich spiced molasses flavor. This Gingerbread Cake with Lemon Cream Cheese Frosting is perfect for Christmas dessert!
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Ingredients
Dry Ingredients
- 2 cups white whole wheat flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup plain Greek yogurt, room temperature
- 1/2 cup dark brown sugar
- 1 egg, room temperature
- 3/4 cup molasses
- 3/4 cup boiling water
- 1 1/2 teaspoons vanilla extract
Lemon Cream Cheese Frosting
- 8 ounces low fat cream cheese softened
- 3 tablespoon unsalted butter softened
- 1/2 cup Powdered sugar, 3/4 cup for a sweeter frosting
- Pinch of salt
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
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Instructions
- Preheat oven to 350° F. Spray the bottom of an 9x9 baking pan with cooking spray and line the bottom with parchment paper, spray the parchment paper with cooking spray.
- In a large bowl whisk together the dry ingredients.
- Whisk together the molasses and hot water until combined. Set aside.
- In the bowl of an electric mixer with the paddle attachment or with a handheld mixer, beat the butter for one minute on high speed. Add in the Greek yogurt and brown sugar and beat until well until combined, about 3 minutes. Scrape down the sides of the bowl as needed.
- Add in the egg and vanilla and beat until combined.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the molasses mixture. Begin and end with the dry ingredients. Avoid over-mixing the batter.
- Pour the cake batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Cool the cake completely on a wire cooling rack before frosting it.
Lemon Cream Cheese Frosting
- Add the cream cheese and butter to the bowl of an electric mixer with the paddle attachment or use a handheld mixer. Beat together until light and fluffy.
- Add in the remaining ingredients and beat until smooth. The frosting will be thinner because there is less butter than normal in it. For a thicker frosting you can refrigerate it for an hour, otherwise spread it evenly over the top of the gingerbread cake.
- Serve the cake immediately or refrigerate until ready to serve.
Equipments used:
Notes
- The frosting won't be as thick as traditional cream cheese frosting. Sticking it in the refrigerator to chill while the cake is cooling helps it to thicken.
Nutrition Information
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Calories
375kcal
(19%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
52mg
(17%)
Sodium
426mg
(18%)
Fiber
3g
(12%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 426mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
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