The best delicious Lemon Gingerbread Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Gingerbread Cake recipe today!
Hello my friends, this Lemon Gingerbread Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Gingerbread Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon Gingerbread Cake.
What Makes This Lemon Gingerbread Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Gingerbread Cake.
Ready to make this Lemon Gingerbread Cake Recipe? Let’s do it!
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2 tb Sugar
2 tb Margarine, softened
2 ts Grated lemon rind
1 Egg white
1/2 c Nonfat buttermilk
1/2 c Molasses
1 c All-purpose flour
1/2 c Whole-wheat flour
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Ground ginger
1/4 ts Ground cinnamon
Vegetable cooking spray
2 ts Powdered sugar
Cream sugar and margarine at medium speed of an electric mixer until light
and fluffy (about 5 minutes). Add lemon rind and egg white; beat at medium
speed until well blended.
Combine buttermilk and molasses; set aside. Combine all-purpose flour,
whole-wheat flour, baking soda, salt, ginger, and cinnamon. With mixer
running at low speed, add flour mixture to creamed mixture alternately with
buttermilk mixture, beginning and ending with flour mixture.
Pour batter into an 8-inch square baking pan coated with cooking spray.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in
center comes out clean. Yield: 9 servings (serving size: 1 [2-1/2-inch]
square).
Per serving: 164 Calories; 3g Fat (15% calories from fat); 3g Protein; 32g
Carbohydrate; 0mg Cholesterol; 179mg Sodium
NOTES : Cool completely in pan on a wire rack; sprinkle with powdered
sugar.
Yields
9 Servings
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