Recipe information
Total Time
3 hours
Yield
8 Servings
Ingredients
Cake
Nonstick vegetable oil spray
1
1/2 cups all-purpose flour
1
teaspoon ground ginger
3
/4 teaspoon ground cinnamon
3
/4 teaspoon kosher salt
1
/2 teaspoon baking powder
1
/2 teaspoon baking soda
1
/2 cup (1 stick) unsalted butter, cut into 1/2' pieces
1
/2 cup (packed) light brown sugar
1
/2 cup mild-flavored (light) molasses
1
large egg, beaten to blend
2
teaspoons grated peeled ginger
Topping
1
cup chilled heavy cream
1
tablespoon powdered sugar
1
/4 cup store-bought lemon curd
Finely grated lemon zest
Need to make a substitution?
Preparation
Cake
Step 1
Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
Step 2
Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
Topping
Step 3
Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.
Nutrition Per Serving
One serving contains: Calories (kcal) 430.1 %Calories from Fat 50.3 Fat (g) 24.0 Saturated Fat (g) 14.8 Cholesterol (mg) 109.2 Carbohydrates (g) 50.4 Dietary Fiber (g) 0.5 Total Sugars (g) 33.2 Net Carbs (g) 49.9 Protein (g) 4.0 Sodium (mg) 300.2