Description
Ina Garten’s lemon ginger molasses cake blends zesty citrus with warm spices in a delightful dessert. Moist crumb and rich flavors make this cake a sophisticated treat perfect for sharing with friends and family.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups all-purpose flour (190 grams)
- ¼ pound (1 stick) unsalted butter (113 grams), at room temperature
- 2 extra-large eggs, at room temperature
- ½ cup whole milk (120 ml)
Spices and Flavoring Ingredients:
- 2 teaspoons ground ginger (4 grams)
- 2 teaspoons grated lemon zest (10 grams), plus extra for serving
- ½ teaspoon kosher salt (2 grams)
- ½ teaspoon baking soda (2 grams)
- ⅓ cup small-diced crystallized ginger (50 grams), plus extra for serving
- 1 teaspoon pure vanilla extract (5 ml)
Sweet and Creamy Ingredients:
- ½ cup light brown sugar (100 grams), lightly packed
- ½ cup unsulphured molasses (120 ml)
- 1 ½ cups cold heavy cream (360 ml)
- ¼ cup confectioners’ sugar (30 grams)
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons creme fraiche (30 grams)
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C). Prepare an 8-inch round pan by greasing, lining with parchment paper, then re-greasing and dusting with flour.
- In an electric mixer with paddle attachment, cream butter and light brown sugar at medium speed for 3-5 minutes until the mixture becomes pale and voluminous. Scrape the bowl’s edges to ensure even mixing.
- Incorporate eggs individually, thoroughly mixing after each addition. Blend in molasses and lemon zest until the mixture is uniform, noting that the batter might appear slightly curdled.
- Sift together flour, ground ginger, baking soda, and kosher salt in a separate bowl to ensure even distribution of dry ingredients.
- Gradually fold dry ingredients into the wet mixture, alternating with milk. Use low mixer speed to create a smooth, consistent batter. Gently incorporate diced crystallized ginger using a rubber spatula.
- Transfer batter to the prepared pan, smoothing the surface evenly. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean without raw batter.
- Allow cake to rest in the pan for 30 minutes, then carefully transfer to a cooling rack to reach room temperature.
- Prepare whipped cream topping by combining cold heavy cream, confectioners’ sugar, granulated sugar, creme fraiche, and vanilla extract in a mixer bowl with whisk attachment.
- Whip the cream mixture on high speed until soft peaks form, creating a light and airy texture.
- Garnish the cooled cake with whipped cream, sprinkling additional crystallized ginger and freshly grated lemon zest for enhanced flavor and visual appeal.
Notes
- Prep Like a Pro: Pull out butter, eggs, and milk an hour before baking to reach room temperature, guaranteeing smoother ingredient incorporation and fluffier texture.
- Gentle Mixing Magic: Fold dry ingredients into wet with a light hand, stopping the moment everything combines to avoid creating a tough, dense cake.
- Toothpick Test Triumph: Peek into the oven about 5 minutes early and check cake doneness by inserting a clean toothpick – it should emerge without sticky batter clinging to it.
- Cooling Confidence: Allow cake to rest inside the pan for half an hour, helping it settle and preventing potential crumbling when transferred to a cooling rack.
- Stunning Serve-Ready Finish: Sprinkle crystallized ginger, dust with lemon zest, and dollop fresh whipped cream mere moments before presenting your delectable creation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 85 mg