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Ina Garten Lemon Ginger Molasses Cake

Ina Garten Lemon Ginger Molasses Cake
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This moist, spiced cake combines the bright zest of fresh lemon with the warm kick of ginger and the deep sweetness of molasses. The crumb is tender and fine, with a crackly sugar top that gives way to a soft, fragrant interior. It is a versatile dessert that pairs beautifully with afternoon tea or a dollop of lightly sweetened whipped cream.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature (4 oz / 113g)
  • 1/3 cup granulated sugar (plus 1 tablespoon for topping)
  • 1/4 cup light brown sugar, packed (1.8 oz / 50g)
  • 1/4 cup mild molasses (not blackstrap)
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour (4.5 oz / 128g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 cup full-fat Greek yogurt, at room temperature
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease an 8×8-inch square baking pan with butter or nonstick spray, then line the bottom and two opposite sides with a strip of parchment paper, letting the ends overhang. This creates a sling for easy removal of the cake after baking.
  2. In a large bowl, use a handheld electric mixer on medium speed to cream together the softened butter, 1/3 cup granulated sugar, and the brown sugar until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
  3. Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully incorporated and smooth, about 1 minute. The batter will appear slightly thinner at this stage but should be uniform and glossy.
  4. In a separate medium bowl, whisk together the flour, baking soda, kosher salt, ground ginger, cinnamon, and cloves. Whisk for about 20 seconds to aerate and distribute the spices evenly, which ensures the cake rises uniformly and the flavor is consistent throughout.
  5. In a small bowl or liquid measuring cup, stir together the Greek yogurt, lemon zest, and fresh lemon juice until combined. The mixture may curdle slightly; this is normal and helps tenderize the cake.
  6. Add one-third of the dry flour mixture to the butter mixture and stir gently with a rubber spatula until just a few streaks of flour remain. Then add half of the yogurt mixture and fold until combined. Alternate with the remaining dry ingredients and yogurt mixture, ending with the dry ingredients. Fold only until no streaks of flour remain—overmixing will toughen the cake.
  7. Pour the batter into the prepared pan and spread it evenly with an offset spatula. The batter will be thick, so take care to push it into all corners. Sprinkle the reserved 1 tablespoon of granulated sugar evenly over the surface; this creates a crisp, crackly top crust as the cake bakes.
  8. Bake on the middle rack of the oven for 28 to 35 minutes, rotating the pan halfway through. The cake is done when the top springs back lightly to the touch, a toothpick inserted into the center comes out clean or with a few moist crumbs, and the edges have begun to pull away from the sides of the pan.
  9. Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment sling and transfer it directly to the wire rack. Cool completely, about 1 hour, before slicing. This cooling step prevents the cake from crumbling when cut.
  10. Slice into 4 equal rectangles or 9 small squares, as desired. Serve at room temperature. The cake’s flavor deepens after a day, making it a perfect make-ahead dessert.

Notes

Storage: Store the cake in an airtight container at room temperature for up to 3 days. Freezing: Wrap the unfrosted cake tightly in plastic wrap and then in aluminum foil; freeze for up to 2 months. To thaw, remove the foil and plastic and let it come to room temperature on the counter, about 2 hours. Reheating: Warm individual slices in a 300°F (149°C) oven for 5 to 7 minutes, or microwave on medium power for 15-20 seconds. Do not overheat or the cake will dry out.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-lemon-ginger-molasses-cake/