While we are still experiencing the lingering heat of the summer season, the hankering for iced lemonade and peach ice cream, the spicy scents of fall are just around the corner.
Soon it will be time for ginger and molasses – yes, that’s right!
So, to unite the two seasons and bring our lingering thoughts of sunshine and imminent hopes for crisp, fresh air to fruition, a summer-fall inspired cake recipe MUST be baked, glazed, gifted, and gobbled!

Yes. Lemon – Ginger – AND Molasses. Baked in a cake. All together. Each bite of this cake gives gifts a rich molasses flavor finished with a light zing of lemon bite.

You’re welcome.

(In true form, I both overfilled my cake pan AND impatiently inverted the pan too early – don’t make either mistake – your cake will fall and will not release – things will taste great, but won’t be as pretty 🥰).

Lemon Ginger Molasses Cake

Lemon Ginger Molasses Cake

1/2 pound (2 sticks) butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1/3 cup fresh lemon zest (6 to 8 large lemons)
3 cups all purpose flour
1 tsp. sea salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup fresh lemon juice
1/2 cup cream, room temperature
1/2 cup molasses
1 tsp. pure vanilla extract
1/4 cup candied ginger, chopped

Preheat the oven to 350 degrees.

Grease and flour a round bundt cake pan.

Cream together the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs, 1 at a time, and the lemon zest.

In a separate bowl, sift together the flour, sea salt, baking powder, baking soda. In another bowl, combine lemon juice, the cream, molasses, and vanilla. Add the flour and cream mixtures alternately to the batter, beginning and ending with the flour.

Evenly sprinkle the bottom of the prepared pan with the candied ginger.
Pour in the batter.
Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Allow the cake to rest and cool for several hours before inverting and dusting with powdered sugar.