Yields 6 servings
Ginger Cake
1 cup whole wheat (or all purpose) flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsulfured molasses
1/4 cup sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup brown sugar
1 large egg
2 tsp fresh ginger, peeled and grated
1/2 teaspoon freshly grated lemon zest
1 cup whole wheat (or all purpose) flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsulfured molasses
1/4 cup sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup brown sugar
1 large egg
2 tsp fresh ginger, peeled and grated
1/2 teaspoon freshly grated lemon zest
Preheat oven to 350 degrees F. Grease an 8 inch baking pan.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside
In a large bowl, combine the molasses, sour cream, butter, sugar, egg, ginger, and lemon zest. Stir until smooth. Add the flour mixture and fold until the flour is fully incorporated. Spread the cake batter into the prepared baking pan.
In a large bowl, combine the molasses, sour cream, butter, sugar, egg, ginger, and lemon zest. Stir until smooth. Add the flour mixture and fold until the flour is fully incorporated. Spread the cake batter into the prepared baking pan.
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