Make icing for gingerbread cake with this easy recipe. If you're looking for a new addition to your holiday dessert table, I hope you give this a try.
Ingredients
- ⅔ cups all-purpose flour: 1 piece
- ground ginger: 2 tsp
- ¼ teaspoons baking soda: 1 piece
- ground cinnamon: 1 tsp
- salt: 0.75 tsp
- Chinese five-spice powder: 0.25 tsp
- white sugar: 0.5 cup
- dark molasses: 0.5 cup
- vegetable oil: 0.5 cup
- egg: 1 piece (beaten)
- boiling water: 0.5 cup
- powdered sugar: 1 cup
- lemon juice: 0.25 cup
- lemon zest: 1 Tbsp (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch square baking pan.
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Whisk together flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl. Stir in sugar, molasses, oil, and egg until just combined. Pour in boiling water; whisk until batter is smooth and shiny, about 1 minute.
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Pour batter into the prepared baking pan. Tap the pan gently on the counter to remove any air bubbles.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
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Meanwhile, mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
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Pour lemon juice mixture over cake while cake is still hot. Spread mixture around with a spatula to ensure even distribution.
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Let cake cool completely before serving.
