Ina Garten’s Lemon Ginger Molasses Cake features unsalted butter, brown sugar, eggs, molasses, lemon zest, flour, ginger, baking soda, salt, milk, and crystallized ginger. This tasty cake is a delightful dessert that takes about 1 hour and 20 minutes to prepare and serves up to 8 people.
More Ina Garten Recipe:
? Why You’ll Love lemon Ginger Molasses Cake Recipe
- Unique Flavor Combination: The molasses, ginger, and lemon zest make a rich and aromatic cake that’s both tangy and sweet.
- Moist and Tender: The molasses and butter keep the cake moist and tender, making it a treat with every bite.
- Easy to Make: The recipe is straightforward, so it’s great for both new and experienced bakers.
- Perfectly Spiced: Ground and crystallized ginger add just the right amount of spice and texture.
- Impressive Dessert: This cake is delicious and looks elegant with whipped cream and lemon zest, perfect for special occasions.
? Ina Garten Lemon Ginger Molasses Cake Ingredients
- 1/4 pound (1 stick) unsalted butter (113 grams), at room temperature
- 1/2 cup light brown sugar, lightly packed (100 grams)
- 2 extra-large eggs, at room temperature
- 1/2 cup unsulphured molasses (120 ml)
- 2 teaspoons grated lemon zest (10 grams), plus extra for serving
- 1 1/2 cups all-purpose flour (190 grams)
- 2 teaspoons ground ginger (4 grams)
- 1/2 teaspoon baking soda (2 grams)
- 1/2 teaspoon kosher salt (2 grams)
- 1/2 cup whole milk (120 ml)
- 1/3 cup small-diced crystallized ginger (50 grams), plus extra for serving
Make-Ahead Whipped Cream
- 1 1/2 cups cold heavy cream (360 ml)
- 1/4 cup confectioners’ sugar (30 grams)
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons creme fraiche (30 grams)
- 1 teaspoon pure vanilla extract (5 ml)
? How To Make Ina Garten Lemon Ginger Molasses Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round baking pan, line it with parchment paper, then grease and flour the pan.
- Cream Butter and Sugar: In an electric mixer bowl fitted with the paddle attachment, beat the butter and light brown sugar on medium speed for 3-5 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the molasses and 2 teaspoons of lemon zest until well combined. The batter may appear curdled.
- Combine Dry Ingredients: Sift together the flour, ground ginger, baking soda, and kosher salt.
- Mix Batter: With the mixer on low speed, gradually add the dry ingredients alternately with the milk. Mix until smooth. Fold in the diced crystallized ginger using a rubber spatula.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
- Cool: Allow the cake to cool in the pan for 30 minutes, then turn it out onto a baking rack to cool completely.
- Serve: Spread the cooled cake with whipped cream and sprinkle with extra crystallized ginger and grated lemon zest.
Make-Ahead Whipped Cream
- Mix Ingredients: In an electric mixer bowl fitted with the whisk attachment, combine the cold heavy cream, confectioners’ sugar, granulated sugar, creme fraiche, and vanilla extract.
- Whip Cream: Beat on high speed until soft peaks form. Serve cold.
? Recipe Tips
- Use Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature before mixing. This helps the ingredients blend smoothly for a better texture.
- Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can make the cake dense.
- Check for Doneness: Start checking the cake a few minutes before the recommended baking time. A toothpick should come out clean when inserted into the center.
- Cool Properly: Let the cake cool in the pan for 30 minutes before transferring it to a rack. This prevents it from breaking apart.
- Garnish Before Serving: Add the whipped cream, extra crystallized ginger, and lemon zest just before serving to keep the toppings fresh and attractive.
? How To Store Leftovers Lemon Ginger Molasses Cake?
- Refrigerate: Allow the Lemon Ginger Molasses Cake to cool completely to room temperature. Store it in an airtight container in the fridge for up to 5 days.
- Freeze: Cool the cake completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
? How To Reheat Leftovers Lemon Ginger Molasses Cake?
- In The Oven: Heat your oven 300°F. Place the cake on a baking sheet, cover with foil, and warm for 10-15 minutes.
- In The Microwave: Put a slice on a microwave-safe plate and heat on medium for 20-30 seconds, checking to prevent overheating.
- In The Air Fryer: Set the air fryer to 300°F. Heat the cake for 5-7 minutes, checking frequently to avoid over-browning.
? What To Serve With Lemon Ginger Molasses Cake?
This moist Lemon Ginger Molasses Cake pairs well with whipped cream, vanilla ice cream, fresh berries, or a drizzle of lemon glaze. It also can be enjoyed alongside a cup of coffee, a glass of milk, herbal tea, or a warm chai latte for a delightful dessert experience.
FAQ’S:
How Can I Prevent The Cake From Sticking To The Pan?
Make sure to properly grease and flour the pan, and use parchment paper to line it. This will help prevent the cake from sticking.
What Should I Do If My Cake Sinks In The Middle?
If the cake sinks, it might be underbaked or the oven temperature may have been too high. Check for doneness with a toothpick and ensure your oven is correctly calibrated.
How Can I Prevent The Cake From Becoming Too Dense?
Avoid overmixing the batter and ensure you measure the flour accurately. Overmixing or too much flour can make the cake dense.
Why Is Lemon Ginger Molasses Cake Crumbly?
A crumbly texture can be caused by too much flour or overmixing. Measure flour accurately and mix just until combined to avoid this issue.
More Ina Garten Recipe:
Ina Garten Lemon Ginger Molasses Cake Nutrition Facts
Serving Size: 1 slice
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 33g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 3g
Ina Garten Lemon Ginger Molasses Cake
Description
Ina Garten’s Lemon Ginger Molasses Cake features unsalted butter, brown sugar, eggs, molasses, lemon zest, flour, ginger, baking soda, salt, milk, and crystallized ginger. This tasty cake is a delightful dessert that takes about 1 hour and 20 minutes to prepare and serves up to 8 people.
Ingredients
Make-Ahead Whipped Cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round baking pan, line it with parchment paper, then grease and flour the pan.
- Cream Butter and Sugar: In an electric mixer bowl fitted with the paddle attachment, beat the butter and light brown sugar on medium speed for 3-5 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the molasses and 2 teaspoons of lemon zest until well combined. The batter may appear curdled.
- Combine Dry Ingredients: Sift together the flour, ground ginger, baking soda, and kosher salt.
- Mix Batter: With the mixer on low speed, gradually add the dry ingredients alternately with the milk. Mix until smooth. Fold in the diced crystallized ginger using a rubber spatula.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
- Cool: Allow the cake to cool in the pan for 30 minutes, then turn it out onto a baking rack to cool completely.
- Serve: Spread the cooled cake with whipped cream and sprinkle with extra crystallized ginger and grated lemon zest.
- Mix Ingredients: In an electric mixer bowl fitted with the whisk attachment, combine the cold heavy cream, confectioners’ sugar, granulated sugar, creme fraiche, and vanilla extract.
- Whip Cream: Beat on high speed until soft peaks form. Serve cold.
Make-Ahead Whipped Cream
Notes
- Use Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature before mixing. This helps the ingredients blend smoothly for a better texture.
- Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can make the cake dense.
- Check for Doneness: Start checking the cake a few minutes before the recommended baking time. A toothpick should come out clean when inserted into the center.
- Cool Properly: Let the cake cool in the pan for 30 minutes before transferring it to a rack. This prevents it from breaking apart.
- Garnish Before Serving: Add the whipped cream, extra crystallized ginger, and lemon zest just before serving to keep the toppings fresh and attractive.
Ina Garten Lemon Ginger Molasses Cake