Ingredients
Dry Ingredients:
- 2 ¼ cups plus 2 teaspoons (340 grams) all-purpose flour
- 1 ½ teaspoons (8 grams) baking soda
- 1 tablespoons plus 1 teaspoon (7 grams) ground ginger
- 1 ½ teaspoons (4 grams) ground cinnamon
- ⅜ teaspoon (1 gram) ground cloves
- ½ plus ⅛ teaspoon (2 grams) kosher salt
Wet Ingredients:
- 1 cup plus 1 ½ teaspoons (220 grams) dark brown sugar, lightly packed
- 1 cup plus 2 ¼ teaspoons (340 grams) unsulfured blackstrap molasses
- 1 cup (215 grams) canola or vegetable oil
- ¼ cup plus 2 ½ tablespoons (100 grams) beaten eggs (about 2 large eggs)
- 1 ¼ cup plus 2 ½ tablespoons (336 grams) boiling water
- 1 tablespoon plus 1 teaspoon (5 grams) grated lemon zest (from about 2 lemons)
Instructions
- Preheat the oven and prep pans: Preheat the oven to 350°F. Spray two loaf pans with nonstick spray and line with parchment paper.
- Mix dry ingredients: Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- Blend wet ingredients: Mix brown sugar, molasses, and oil in a stand mixer. Add eggs and dry ingredients gradually.
- Finish batter: Slowly add water to the mixture, then fold in lemon zest. Pour batter into pans.
- Bake and cool: Bake for 1 hour, then cool in pans before transferring to a rack.
- Storage: Wrap cakes and freeze for up to 1 week. Defrost in the refrigerator before serving.
Notes
- Use blackstrap molasses for a deep flavor.
- Adjust salt if using table salt instead of kosher salt.
- Recipe adapted from Bouchon Bakery.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 233 kcal
- Sugar: 18g
- Sodium: 63mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg
