Ina Garten Lemon Ginger Molasses Cake

Ina Garten lemon ginger molasses cake takes about 1 hour 15 minutes and uses molasses, crystallized ginger and lemon zest to make a moist, spiced dessert. Try this make ahead easy dessert for afternoon tea, Sunday dinner or holiday gatherings, since it chills overnight and tastes even better the next day.

Pull the cake the moment a toothpick comes out clean, because every extra minute in the oven dries out the molasses crumb. Overbake it and you lose the soft, sticky texture that makes this cake so good.

Ina Garten based this cake on one that Dorothy Lee, mother of Ladies' Home Journal editor Sally Lee, bakes for anyone stopping by for tea. It's an old-fashioned English cake, and the crystallized ginger folded into the batter gives every slice a chewy, spicy bite.

Source: Make It Ahead (2014)

Ina Garten Lemon Ginger Molasses Cake

0.0 from 0 votes

Course: DessertCuisine: American, EnglishDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

380

kcal

A dark, tender molasses crumb is studded with chewy bits of crystallized ginger and brightened by lemon zest. Once it cools, a cloud of whipped cream and a scatter of ginger finish the top.

Ingredients

• 1/4 pound (1 stick) unsalted butter, at room temperature
  

• 1/2 cup light brown sugar, lightly packed
  

• 2 extra-large eggs, at room temperature
  

• 1/2 cup unsulphured molasses
  

• 2 teaspoons grated lemon zest, plus extra for serving
  

• 1 1/2 cups all-purpose flour
  

• 2 teaspoons ground ginger
  

• 1/2 teaspoon baking soda
  

• 1/2 teaspoon kosher salt
  

• 1/2 cup whole milk
  

• 1/3 cup small-diced crystallized ginger, plus extra for serving
  

• Make-Ahead Whipped Cream, for serving
  

Directions

• Prepare the pan: Preheat the oven to 350°F, then grease an 8-inch round baking pan and line the bottom with parchment paper. Grease and flour the pan so the cake slides out cleanly later.
• Cream the butter: Cream 1/4 pound unsalted butter and 1/2 cup light brown sugar in a mixer with the paddle on medium speed for 3 to 5 minutes. It should look light and fluffy, so scrape down the sides with a spatula.
• Add the wet ingredients: Add 2 extra-large eggs one at a time, then 1/2 cup unsulphured molasses and 2 teaspoons grated lemon zest. Mix until combined, and don't worry if the batter looks curdled.
• Add the dry ingredients: Sift together 1 1/2 cups all-purpose flour, 2 teaspoons ground ginger, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt. With the mixer on low, add this alternately with 1/2 cup whole milk, scraping the sides, until the batter is smooth.
• Fold in the ginger: Fold 1/3 cup small-diced crystallized ginger into the batter with a rubber spatula. That spreads the chewy pieces evenly so every slice gets some.
• Bake the cake: Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes. It's done when a toothpick just comes out clean, so don't overbake it.
• Cool the cake: Cool the cake in the pan for 30 minutes, then turn it out onto a baking rack. Let it cool completely before you add any topping.
• Top and serve: Spread the Make-Ahead Whipped Cream over the cooled cake. Then sprinkle extra crystallized ginger and grated lemon zest on top before slicing.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this ginger molasses cake ahead of time?

Yes, and it's a good one to make a day early. Wrap the plain cake tightly and refrigerate it for up to 1 day, then add the whipped cream, ginger and lemon zest right before serving.

What kind of crystallized ginger should I buy?

Look for crystallized ginger that is dried, not packed in syrup, since the syrupy kind makes the pieces sticky and hard to dice. Dice it small so it spreads evenly through the batter.

Can I use a different pan size?

An 8-inch round pan works best here, since the batter is fairly thick and bakes in 30 to 35 minutes. A 9-inch pan gives a thinner cake that bakes faster, so start checking it a few minutes early.

Why does my batter look curdled?

That's normal once the eggs and molasses go into the creamed butter. It smooths out when you add the flour and milk, so keep going and don't worry.

How do I keep the cake from drying out?

Watch the oven time, because overbaking is the most common mistake with this cake. Pull it when a toothpick just comes out clean, and keep it wrapped tightly if you're storing it.