Spiced Gingerbread Loaf Lemon (Printable)
Moist spiced gingerbread loaf finished with tangy lemon icing, ideal for festive gatherings or teatime.
# What You'll Need:
→ Gingerbread Loaf
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup packed brown sugar
11 - 2 large eggs
12 - 2/3 cup unsulphured molasses
13 - 2/3 cup whole milk
14 - 1 teaspoon vanilla extract
→ Lemon Icing
15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons freshly squeezed lemon juice
17 - 1 teaspoon finely grated lemon zest
# How-to Steps:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
03 - In a separate bowl, beat the unsalted butter and brown sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
04 - Mix the molasses and vanilla extract into the butter and sugar mixture until fully combined.
05 - Alternately add the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients. Stir gently until just combined.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
08 - Whisk the powdered sugar with lemon juice and grated lemon zest until smooth and pourable.
09 - Drizzle the lemon icing over the cooled loaf and allow it to set before slicing and serving.
# Expert Pointers:
01 -
- The molasses keeps it soft for days, so you can bake ahead without worry.
- The lemon icing cuts through the sweetness in a way that feels surprising and right.
- It smells like every holiday memory you want to relive.
02 -
- Do not skip cooling the loaf completely, warm cake will melt the icing into a puddle.
- Use unsulphured molasses, the sulphured kind has a harsh aftertaste that ruins the balance.
03 -
- Measure molasses by spraying your measuring cup with oil first, it slides right out.
- Zest the lemon before you juice it, it's almost impossible the other way around.