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+ servings
Gingerbread Loaf Iced With Lemon Glaze

Gingerbread Loaf Iced With Lemon Glaze

Lyne Proulx
The ideal recipe for tea lovers is my refreshingly gingerbread loaf with lemon glaze. It's sweet and zesty, with just the right level of spice.
5 from 4 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
Cuisine American, Canadian
Servings 10 serving
Calories 345 kcal

Equipment

  • bowls
  • Loaf pan
  • Whisk
  • Handheld mixer
  • spatula

Ingredients
  

LEMON GLAZE INGREDIENTS

  • 1 cup powdered sugar
  • ¼ cup lemon juice
  • 3 tablespoon granulated sugar

GINGERBREAD CAKE INGREDIENTS

  • 2 cups 250g all-purpose flour
  • 1 teaspoon baking soda
  • 1.5 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup 180ml molasses (or for making molasses take 1/2 cup honey +1/2 cup brown sugar)
  • 3/4 cup 180ml hot water
  • 1/2 cup 115g; 1 stick butter softened to room temperature
  • 1/3 cup 67g packed light or dark brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract

Instructions
 

HOW TO MAKE THE LEMON GLAZE

  • Mix powdered sugar, lemon juice in a bowl until sugar dissolves.

HOW TO MAKE A GINGERBREAD LOAF

  • Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan. Set aside.
  • In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl, whisk the molasses and hot water together.
  • In a large bowl using a handheld mixer, beat the butter on high speed until smooth and creamy – about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well.
  • Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid over mixing. Batter will be thin. Whisk out any big lumps.
  • Pour batter into prepared loaf pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool a bit in the pan set on a wire rack.
  • Pour lemon glaze mixture over cake while cake is still warm. Spread the mixture around with a spatula to ensure even distribution.
  • Sprinkle the granulated sugar over the icing for the delicious crunch. Let cake cool completely before serving.
  • Slice and serve the gingerbread loaf!

Notes

HOW TO STORE THE GINGERBREAD CAKE
Leftover gingerbread cake can be stored in a plastic container in refrigerator for up to 5 days. The flavour gets even better after a day.

Nutrition

Calories: 345kcalCarbohydrates: 62gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 267mgPotassium: 428mgFiber: 1gSugar: 42gVitamin A: 309IUVitamin C: 2mgCalcium: 71mgIron: 3mg
Keyword gingerbread, gingerbread loaf, gingerbread loaf cake, lemon glaze, Loaf cake
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