Gingerbread Texas Sheet Cake with Lemon Frosting

By srumbel

Author: Carla Cardello (www.chocolatemoosey.com)
Spicy gingerbread cake baked and frosted in one pan means this Christmas classic requires little maintenance and is ready to take with you to holiday parties and work potlucks.

Ingredients

• Cake
• 4 cups all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground clove
• 1 cup (2 sticks) butter, melted
• 1 1/2 cups molasses
• 1/2 cup water
• 2 eggs
• 2 cups buttermilk
• Frosting
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• Pinch of salt
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• Sprinkles

Preparation

Step 1

For the cake:
Preheat oven to 350F. Grease a 13×9 pan.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, nutmeg, and clove. With a mixer on low speed or by hand, add the melted butter and molasses, mixing until moistened. Add the water, mixing or stirring until everything is moistened. Whisk together the egg and buttermilk then mix or stir into the batter until evenly combined.
Pour the batter into the pan and bake 45-50 minutes or until a toothpick inserted in the center comes out clean. There may be cracks on top, but they will be covered up with frosting. Cool completely.

For the frosting:
In a large mixing bowl, beat together the butter, sugar, and salt until creamy. Add the juice and zest. Beat another 2-3 minutes or until light and fluffy. Spread onto cooled cake then top with sprinkles.