Zesty Lemon Ginger Molasses Cake Recipe – Ina Garten’s Gem

Bakers adore this delightful lemon ginger molasses cake recipe that Ina Garten perfected with her touch of culinary magic.

Warm spices dance through each tender crumb, creating a sensational dessert.

The combination of zesty lemon and rich molasses promises a flavor adventure.

Deep, complex notes of ginger weave through the cake delicate texture.

Subtle sweetness balances the bold ingredients, making every bite a moment of pure indulgence.

This recipe turns an ordinary afternoon into a celebration of comforting, aromatic delights.

You’ll fall in love with how effortlessly these ingredients come together to create something extraordinary.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: 450 kcal

Servings: 8

What You’ll Need for Ina Garten’s Lemon Ginger Molasses Cake

• Butter: Provides rich, creamy base that creates tender cake texture; choose high-quality unsalted butter for best flavor..
• Eggs: Bind ingredients together and add structure; use room temperature eggs for smoother mixing..
• Molasses: Delivers deep, complex sweetness and dark color; opt for robust or blackstrap variety for intense flavor..
• Milk: Adds moisture and helps create soft crumb; whole milk works best for richer result..
• Heavy Cream: Creates luxurious whipped topping; select fresh, cold cream for optimal volume..
• Creme Fraiche: Adds tangy richness to whipped cream; look for smooth, high-fat content version..

• All-Purpose Flour: Provides cake's fundamental structure; sift to prevent lumps and ensure even distribution..
• Baking Soda: Helps cake rise and creates tender texture; ensure it's fresh for maximum leavening power..
• Kosher Salt: Enhances overall flavor profile; balances sweetness and adds depth..

• Lemon Zest: Brings bright, citrusy notes; use fresh, organic lemons for most vibrant taste..
• Ground Ginger: Adds warm, spicy undertone; choose high-quality, freshly ground spice for maximum punch..
• Crystallized Ginger: Provides intense, sweet-spicy bursts; select tender, well-coated pieces..

• Confectioners' Sugar: Sweetens and stabilizes whipped cream; sift to prevent clumping..
• Granulated Sugar: Adds additional sweetness and helps create glossy texture.

Tools to Get the Right Spice and Rise

• Electric Mixer with Paddle and Whisk Attachments: Essential for creaming butter, mixing batter, and whipping cream to perfection.
• 8-inch Round Baking Pan: Perfectly sized for baking this delightful cake.
• Parchment Paper: Ensures easy cake removal and prevents sticking.
• Sifter: Helps blend dry ingredients smoothly and eliminates lumps.
• Rubber Spatula: Great for folding in crystallized ginger and scraping bowl edges.
• Toothpick: Crucial for checking cake doneness.
• Baking Rack: Perfect for cooling cake evenly after baking.
• Measuring Cups and Spoons: Precise measurements guarantee delicious results.

How to Make This Bold-Flavored Cake Step by Step

Cozy Winter Comfort Cake

• Oven Preparation Kitchen Warmth

Invite your oven to 350°F, creating a welcoming baking environment. Lovingly coat an 8-inch pan with butter, embrace it with parchment paper, then dust with flour.

• Butter Sugar Dance

Blend softened butter and brown sugar in a mixer, watching them transform into a fluffy cloud of sweetness. Let the mixture become light and airy, scraping bowl edges tenderly.

• Flavor Symphony

Introduce eggs one by one, allowing each to waltz into the batter. Drizzle in rich molasses and bright lemon zest, creating a harmonious blend that might look slightly uneven.

• Dry Ingredient Whispers

Gently sift flour, warming ginger, baking magic, and salt together, letting their flavors mingle and dream.

• Batter Harmony

Slowly incorporate dry ingredients and milk, creating a smooth landscape. Fold in crystallized ginger nuggets with a gentle touch.

• Baking Magic

Pour batter into prepared pan, smoothing its surface like a gentle landscape. Bake for 30-35 minutes until a toothpick emerges clean and whispers of doneness.

• Cooling Journey

Let the cake rest in its pan for half an hour, then release onto a cooling rack, allowing it to breathe and settle.

• Cream Clouds

Whip cold cream with sugars, creme fraiche, and vanilla until soft peaks rise like gentle mountains. Dollop generously over cooled cake, sprinkle with extra ginger and lemon zest.

Variations for Ginger Lovers & Citrus Fans

• Fold crystallized ginger gently into batter to prevent sinking and distribute flavor evenly throughout the cake.
• Adjust ground ginger quantity to match personal heat preference, adding more for intense warmth or reducing for milder taste.
• Wrap cake tightly in plastic wrap and store at room temperature for 3-4 days, or refrigerate for up to a week to maintain moisture and freshness.
• Swap lemon zest with orange zest for a different citrus profile, or add ground cinnamon and nutmeg for deeper winter-inspired warmth.
• Experiment with flavored extracts like almond or maple in the whipped cream, or replace creme fraiche with Greek yogurt for a tangier topping.

Plating Ideas That Match Its Intensity

• Pair with Sweet Companions: Serve this zesty cake alongside a scoop of vanilla bean ice cream or a dollop of tangy lemon sorbet for a refreshing contrast.
• Brew the Perfect Beverage Pairing: Complement the cake's warm ginger notes with a steaming mug of chai tea or a fragrant Earl Grey, which will enhance the cake's spicy undertones.
• Create an Elegant Dessert Presentation: Dust the whipped cream-topped cake with a light sprinkle of ground cinnamon or garnish with delicate candied lemon peels to elevate its visual appeal and add an extra layer of flavor complexity.
• Seasonal Serving Suggestion: Transform this cake into a holiday showstopper by decorating with a festive array of sugared cranberries or candied ginger pieces during winter celebrations.

Storage Notes for Keeping It Tender

• Smart Slice Strategy: Cut the cake into individual portions before storing to make future snacking and sharing super easy. Wrap each slice tightly in plastic wrap or aluminum foil.
• Chill and Protect: Store the cake in an airtight container in the refrigerator for up to 4 days. The cool environment helps maintain the cake's moisture and prevents staleness.
• Freeze for Later: Wrap the entire cake or individual slices in plastic wrap, then place in a freezer-safe container. Frozen cake stays delicious for up to 3 months. Thaw overnight in the refrigerator before serving.
• Room Temperature Tip: Remove the cake from the refrigerator 30 minutes before serving to allow it to reach room temperature, enhancing its flavor and soft texture.

Moist Lemon Ginger Molasses Cake Recipe

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4.8 from 11 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Ina Garten’s lemon ginger molasses cake blends zesty citrus with warm spices for a sophisticated dessert. Home bakers can create this elegant treat that balances sweet and tangy flavors with simple ingredients and straightforward techniques.

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Ingredients

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• 2 extra-large eggs, at room temperature
• ¼ pound (1 stick) unsalted butter (113 grams), at room temperature
• ½ cup whole milk (120 ml)
• 1 ½ cups all-purpose flour (190 grams)
• ½ cup light brown sugar (100 grams), lightly packed
• ½ cup unsulphured molasses (120 ml)
• 1 ½ cups cold heavy cream (360 ml)
• 2 teaspoons ground ginger (4 grams)
• 2 teaspoons grated lemon zest (10 grams), plus extra for serving
• ⅓ cup small-diced crystallized ginger (50 grams), plus extra for serving
• ½ teaspoon kosher salt (2 grams)
• ½ teaspoon baking soda (2 grams)
• 1 tsp pure vanilla extract (5 ml)
• ¼ cup confectioners’ sugar (30 grams)
• 2 tbsps granulated sugar (25 grams)
• 2 tbsps creme fraiche (30 grams)

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Instructions

1. Oven Preparation: Heat oven to 350°F (175°C). Grease an 8-inch round pan, line with parchment, then re-grease and dust with flour for perfect cake release.
2. Butter Mixture: Cream butter and light brown sugar in an electric mixer at medium speed until pale and fluffy, approximately 3-5 minutes. Scrape bowl edges to ensure uniform blending.
3. Wet Ingredient Integration: Add eggs one at a time, mixing thoroughly. Incorporate molasses and lemon zest until the mixture becomes smooth, accepting a slightly curdled appearance.
4. Dry Ingredient Combination: Sift flour, ground ginger, baking soda, and kosher salt together, ensuring even distribution of dry components.
5. Batter Formation: Fold dry ingredients into wet mixture alternately with milk, using low mixer speed. Gently fold crystallized ginger into the batter using a rubber spatula for consistent texture.
6. Baking Process: Pour batter into prepared pan, leveling the surface. Bake for 30-35 minutes, testing doneness with a toothpick that should emerge clean when inserted into the center.
7. Cooling Stage: Rest cake in pan for 30 minutes, then transfer to a cooling rack to reach room temperature, allowing flavors to settle and texture to stabilize.
8. Whipped Cream Preparation: Combine cold heavy cream, confectioners’ sugar, granulated sugar, creme fraiche, and vanilla extract in a mixer bowl with whisk attachment.
9. Cream Finishing: Whip mixture on high speed until soft peaks form, creating a light and airy topping with a delicate texture.
10. Final Presentation: Adorn cooled cake with whipped cream, garnishing with additional crystallized ginger and freshly grated lemon zest to elevate flavor and visual appeal.

Notes

• Precise Ingredient Temperature: Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
• Gentle Mixing Technique: Fold dry ingredients slowly to prevent overmixing, which can create a dense, tough cake.
• Moisture Preservation Tip: Cool cake completely before adding whipped cream to maintain optimal cake structure and prevent cream melting.
• Flavor Enhancement Strategy: Toast crystallized ginger briefly before adding to intensify its warm, spicy notes and provide more depth to the cake’s overall taste profile.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 38 g
• Sodium: 180 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 85 mg