The General's Gingerbread Layer Cake With Lemon Curd

Name: The General's Gingerbread Layer Cake with Lemon Curd (Standard)
Total time: 3 h
Yield: 12
Cuisine: Holiday
Ingredients: 3 cups All-Purpose Flour; 1 tsp Baking Soda; 1 tsp Ground Cinnamon; 1 tsp Ground Ginger; 1/2 tsp Ground Cloves; 1/2 tsp Ground Nutmeg; 1/2 tsp Salt; 3/4 cup Vegetable Oil; 1 1/2 cups Brown Sugar-packed; 2 Eggs-large; 1 cup Molasses; 1/2 cup Lemon Juice-freshly squeezed; 1/2 cup Granulated Sugar; 1/4 cup Butter-unsalted; 2 Eggs-large; 4 cups Powdered Sugar; 1/2 cup Butter-unsalted, softened; 1/4 cup Milk; 1 tsp Vanilla Extract

⏱3h

👥12

🔥450 cal

Medium

🍽️Holiday

A classic gingerbread cake layered with tangy lemon curd, perfect for the holidays or any time you crave a warm, spiced treat.

3 cups All-Purpose Flour

1 tsp Baking Soda

1 tsp Ground Cinnamon

1 tsp Ground Ginger

1/2 tsp Ground Cloves

See all 19 ingredients ↓

(0 reviews)

⏱3h

👥12

🔥450 cal

Medium

🍽️Holiday

A classic gingerbread cake layered with tangy lemon curd, perfect for the holidays or any time you crave a warm, spiced treat.

#cake #gingerbread #lemon #dessert #holiday

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together all Gingerbread Cake ingredients until well combined.
Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
To make the Lemon Curd, combine Lemon Juice, Granulated Sugar, and Butter in a saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
Whisk in Eggs and continue cooking, stirring constantly, until curd thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and let cool completely.
To make the Frosting, beat Butter and Powdered Sugar together until light and fluffy.
Gradually add Milk and Vanilla Extract, beating until smooth.
Place one cake layer on a serving plate. Spread with Lemon Curd. Top with second cake layer.
Frost the entire cake with Frosting. Decorate as desired.

Ingredients

3 cups 360 g All-Purpose Flour
1 tsp 5 mL Baking Soda
1 tsp 5 mL Ground Cinnamon
1 tsp 5 mL Ground Ginger
1/2 tsp 2.5 mL Ground Cloves
1/2 tsp 2.5 mL Ground Nutmeg
1/2 tsp 2.5 mL Salt
3/4 cup 177 mL Vegetable Oil
1 1/2 cups 355 mL Brown Sugar-packed
2 2 Eggs-large
1 cup 237 mL Molasses
1/2 cup 118 mL Lemon Juice-freshly squeezed
1/2 cup 113 g Granulated Sugar
1/4 cup 57 g Butter-unsalted
2 2 Eggs-large
4 cups 480 g Powdered Sugar
1/2 cup 113 g Butter-unsalted, softened
1/4 cup 60 mL Milk
1 tsp 5 mL Vanilla Extract

Equipment

9-inch round cake pans
Mixing bowls
Whisk
Saucepan
Wire rack
Electric mixer

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together all Gingerbread Cake ingredients until well combined.
Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
To make the Lemon Curd, combine Lemon Juice, Granulated Sugar, and Butter in a saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
Whisk in Eggs and continue cooking, stirring constantly, until curd thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and let cool completely.
To make the Frosting, beat Butter and Powdered Sugar together until light and fluffy.
Gradually add Milk and Vanilla Extract, beating until smooth.
Place one cake layer on a serving plate. Spread with Lemon Curd. Top with second cake layer.
Frost the entire cake with Frosting. Decorate as desired.