Gingerbread Cake with Lemon Glaze

Ingredients

• 1 2/3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/4 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/4 teaspoon Chinese five-spice powder
• 1/2 cup white sugar
• 1/2 cup dark molasses
• 1/2 cup vegetable oil
• 1 egg, beaten
• 1/2 cup boiling water
• 1 cup powdered sugar
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest

Directions

Preheat oven to 350 degrees F (175 degrees C).

Grease and lightly flour a 9-inch square baking pan.

Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.

Stir sugar, molasses, oil, and egg into flour mixture until just combined.

Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.

Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.

Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.