Moist Gingerbread Cake With Lemon Glaze

 

https://cooking.nytimes.com/recipes/1012879-moist-gingerbread-cake-with-lemon-glaze

Yield:

8 servings

• Butter for greasing
• 2cups all-purpose flour
• 1tablespoon unsweetened cocoa powder
• 2¼teaspoons baking powder
• 1½teaspoons cinnamon
• ⅛teaspoon nutmeg, preferably fresh
• ¾teaspoon salt
• 1cup, packed, dark brown sugar
• 3tablespoons turbinado sugar
• 2½tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
• Grated zest of 2 lemons
• ½cup grapeseed oil
• 1large egg
• ¾cup stout beer
• ¾cup molasses
• ⅓cup brewed coffee
• ¾teaspoon baking soda
• 1cup confectioners’ sugar, sifted
• 2 to 4tablespoons lemon juice

1. Step 1

   Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.

2. Step 2

   In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and ½ teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.

3. Step 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. Mixture will bubble up. Allow to cool 5 minutes.

4. Step 4

   Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.

5. Step 5

   Place confectioners’ sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.