Gingerbread Cake with Lemon Cream Cheese Frosting

• Vegetarian

• Produce

  • 2 tsp Ginger, ground
  • 2 tsp Lemon, zest

• Refrigerated

  • 1 Egg

• Condiments

  • 2/3 cup Molasses

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1/2 cup Powdered sugar
  • 1 Pinch Salt
  • 1/4 tsp Vanilla extract
  • 1 3/4 cup Whole wheat pastry flour

• Dairy

  • 4 oz 1/3 less fat cream cheese, less fat
  • 4 tbsp Butter, unsalted
  • 2 tbsp Greek yogurt, plain non fat

• Liquids

  • 3/4 cup Water

Found on reciperunner.com

Description

Ingredients

• 1 3/4 cup whole wheat pastry flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup boiling water
• 1 1/2 teaspoons baking soda
• 3 tablespoons unsalted butter, softened
• 2 tablespoon plain non-fat Greek yogurt
• 1/4 cup granulated sugar
• 2/3 cup molasses
• 1 egg
• 4 ounces 1/3 less fat cream cheese, softened
• 1 tablespoon unsalted butter, softened
• 1/2 cup powdered sugar
• Pinch of salt
• 2 teaspoon lemon zest
• 1/4 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees.
• Spray the bottom of an 8x8 baking pan with cooking spray and line the bottom with parchment paper, spray the parchment paper with cooking spray.
• In a large bowl whisk together the flour, spices, salt and baking powder, set aside.
• Combine the boiling water and baking soda, set aside.
• In the bowl of an electric mixer with the paddle attachment or with a handheld mixer, beat the butter, Greek yogurt and sugar until combined, about 3-4 minutes.
• Beat in the molasses until combined.
• Add in the egg and beat until combined.
• Add the dry ingredients and baking soda mixture to the mixer and beat together just until combined.
• Pour the cake batter into the prepared baking pan and bake at 350 degrees for 25-35 minutes or until a toothpick inserted in the center comes out clean.
• Cool the cake completely on a wire cooling rack before frosting it.
• Add all of the frosting ingredients to the bowl of an electric mixer or use a handheld mixer.
• Beat together the cream cheese and butter until light and fluffy.
• Add in the remaining ingredients and beat until smooth.
• Refrigerate the frosting for an hour if you want it to be thicker, otherwise spread it evenly over the top of the gingerbread cake.
• Serve the cake immediately or refrigerate until ready to serve.