Lemon Glazed Ginger Cake

by sageandhoney

 My whole house filled with the smell of gingerbread as this cake  baked to a deep golden brown in the oven. This is a new recipe, so I wasn’t sure what to expect, but I was pleasantly surprised to bite into a rich and flavorful cake with an extra flaky and crispy crust. The glaze gives just a little bit of lemon sweetness without being overly sweet while the minced ginger gives some bites a little spicy warmth. I’ve made different types of banana and zucchini breads, but this is one of the best breads/cakes I’ve made.

 Lemon Glazed Ginger Cake

2 cups white whole-wheat flour
½ tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 ½ tsp fresh ginger, minced
2 eggs
¼ cup honey
½ cup butter
¼ cup molasses

1/3 cup coconut palm sugar
1/3 cup confectioners sugar
3 tsp lemon juice

 Oven 350. Mix the flour, baking soda and spices in a medium bowl. Mix the eggs, butter, honey and molasses in a separate bowl. Mix the wet and dry ingredients until just combined. Fill two small buttered bread pans (or one large) and bake until golden brown, about 30 minutes.

Let the cakes cool completely before glazing them. To make the glaze whisk the sugars with the lemon juice. Drizzle the glaze over the cakes and enjoy.