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Gingerbread Cake with Cream Cheese Frosting

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This spicy confection is topped with a rich cream cheese frosting. In place of a traditional lemon sauce, a dollop of Lemon Curd adds the finishing touch and that subtle tartness that everyone craves. Gingerbread Cake with Cream Cheese Frosting is the prefect addition to any holiday dessert table.

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Ingredients

  • 1/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/4 cup molasses
  • 1 large egg
  • 1 1/2 cups all-purpose flour, about 6.75-ounces
  • 2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 2/3 cup fat-free milk
  • 1 teaspoon vanilla extract
  • cooking spray
  • 1/4 cup fat-free cream cheese, softened, about 2-ounces
  • 1/4 cup 1/3-less-fat cream cheese, softened, about 2-ounces
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 3/4 cups powdered sugar
  • 1/3 cup lemon curd

Details

Servings 12
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350° F.

To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350°F for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not over beat). Spread frosting evenly over top of cake. Top each serving with Lemon Curd.

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