Moist GingerbreadCake with Lemon Glaze

Page: https://cooking.nytimes.com/recipes/1012879-moist-gingerbread-cake-with-lemon-glaze

| Course Type: Cakes

(1 review)

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Recipe Review

This is a 5 star cake, however if you follow the instructed bake time you will have a dry cake. Mine was already slightly over cooked at 42 minutes! The glaze saved it! Don't skip it - it's delicious. Next time I will start checking this cake at about 35 minutes. The flavor is great, not as ginger-y as I expected, but delicious. I will make this again! I did not have any problems with overflow in my 8inch spring form pan or collapsed cake.

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