Ginger Cake With Lemon Glaze

This cake is dairy free. Our son had a dairy intolerance which he outgrew in his teenage years. Being a baker, I learned to bake with no butter or milk. This dairy free cake was a staple in our house.

Ginger Cake With Lemon Glaze

Makes 12 pieces

2 cups all purpose flour plus 2 tablespoons
1 tablespoon ground ginger
1 ½ teaspoon baking soda
¼ teaspoon cinnamon
½ teaspoon salt
1 egg
½ cup sugar
½ cup vegetable oil
½ cup molasses
½ cup boiling water
¼ cup fresh lemon juice
¾ cup confectioners’ sugar (icing sugar)

Preheat oven to 350 degrees F. 

Grease a square 8x8 inch square pan or line with parchment paper.

In a bowl sift together flour, ginger, baking soda, cinnamon and salt. 

In another bowl whisk together egg, granulated sugar, oil, molasses and boiling water. Combine well. Add to flour mixture, stirring until just combined. 

Pour batter into pan and bake until tester comes out clean about 35 minutes. 

Whisk together lemon juice and confectioners’ sugar until smooth. When cake comes out of oven, poke holes in surface. Brush warm cake with lemon mixture and cool completely. Dust with a little confectioners’ sugar to make look pretty.

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