Gingerbread Cake with Lemon Glaze
Prep time
Cook time
Total time
This gingerbread cake is so good you'll think that there's some kind of weird artificial extract in it– but it's just really, really good!
Serves: 10-12 slices
For the Cake:
  • 2 cups all-purpose flour
  • 2 ¼ teaspoons baking powder
  • 2 teaspoons cinnamon
  • ⅛ teaspoon grated nutmeg
  • ½ teaspoon salt
  • 1 cup, packed dark brown sugar
  • 3 tablespoons turbinado sugar (optional–you can just use regular dark brown sugar if you don't have turbinado)
  • 2 ½ tablespoons finely grated fresh ginger (this is non-negotiable if you want a really gingerbread-y taste)
  • Grated zest of 2 lemons
  • ½ cup neutral oil (I used grapeseed, as the recipe originally suggested, but canola or vegetable oil is also fine)
  • 1 large egg
  • ¾ cup stout beer (I used Red Stripe since I didn't have stout, though I'm sure stout is the best beer to use here)
  • ¾ cup blackstrap molasses
  • ⅓ cup brewed coffee
  • ¾ teaspoon baking soda
For the Lemon Glaze:
  • 1 cup confectioners’ sugar, sifted, plus more for finishing
  • 2 to 4 tablespoons lemon juice (about 1 lemon)
  1. Preheat oven to 375 degrees. Grease an 8-inch springform or regular cake pan and line the bottom with a circular cut-out of parchment paper. Set aside.
  2. In a bowl, whisk flour, baking powder, cinnamon, nutmeg and salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, lemon zest, and oil. Beat in egg.
  3. Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda, being careful as the mixture will bubble up. Set aside and allow to cool 5 minutes.
  4. Whisk the flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour the batter into the prepared pan and bake for 40 minutes without opening oven (even though you'll want to, don't!). Give the pan a 180-degree turn and bake for another 15-20 minutes, until the cake is springy and a toothpick comes out clean. Cool completely on a rack. I recommend making the cake one day, covering it and leaving it at room temperature overnight, and glazing it the next day.
  5. When the cake is cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate. If you're using a regular cake pan, run a knife around the edges of the cake, if needed, and invert it onto a plate.
  6. Place confectioners’ sugar in a bowl and whisk in the lemon juice. I like my glaze to be a bit on the thicker side, but you can add more or less lemon juice or sugar, depending on your preference. Spread the glaze over the top of the cake, allowing glaze to drip down the sides. Let the glaze set for an hour or so before slicing and serving. This cake will keep well, covered and at room temperature, for up to 3 days.
Adapted From
Recipe by The Crepes of Wrath at