Molasses Snack Cake With Lemon Cream Cheese Frosting
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
9 squares
- Serves:
- 9
ingredients
-
Cake
- cooking spray
- 473.18 ml cake flour
- 4.92 ml baking soda
- 4.92 ml ground cinnamon
- 2.46 ml salt
- 236.59 ml fat-free buttermilk
- 177.44 ml molasses
- 118.29 ml granulated sugar
- 88.74 ml butter, melted
- 14.79 ml minced peeled fresh ginger
- 1 large egg, lightly beaten
-
Frosting
- 118.29 ml powdered sugar
- 14.79 ml grated lemon rind
- 14.79 ml lemon juice
- 226.79 g package reduced-fat cream cheese, softened
directions
- Preheat oven to 350°F.
- To prepare cake, coat a 9-inch square baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
- Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, cinnamon and salt.
- Place buttermilk and next 5 ingredients (buttermilk through egg) in a large bowl; beat with a mixer at medium speed until well blended.
- Add flour mixture to buttermilk mixture, stirring just until combined.
- Spoon batter into prepared pan. Bake at 350°F for 35 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan with a narrow metal spatula; remove from pan. Peel off wax paper; cool completely on a wire rack.
- To prepare frosting, place powdered sugar, lemon rind, and cream cheese in a bowl; beat with a mixer at medium speed until smooth. Spread the frosting over top of cake.
- Cut into squares.
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