Light, moist and full of rich gingery, molasses, spiced flavor. This Gingerbread Cake with Lemon Cream Cheese Frosting is perfect for serving this Christmas!
I made this Gingerbread Cake with Lemon Cream Cheese Frosting almost a month ago and have been dying to share it. Of course it’s busy time in the blogging world so I kept having to push back the date I planned on sharing it with you guys. Finally that day is here and you all need to be excited because THIS was a good cake! So good I think I probably ate 1/4 of it the day I made it. Don’t worry though I ran a few extra miles the next day to help remedy my piggyness.
My last gingerbread recipe were these Gingerbread Chocolate Chip Muffins. I raved to you about how amazing orange zest pairs with gingerbread flavors. Today I’m here to tell you that lemon is also wonderful paired with gingerbread, especially when it’s in the form of cream cheese frosting. There is something magical about adding fresh citrus to rich gingery spiced cake that really makes your mouth water!
Along with the cake tasting great it’s also been slimmed down a little because if you’re like me you’ve been stuffing yourself with Christmas cookies for the past week and having a cake recipe that’s a little lighter is a welcomed sight. For the cake, I subbed out a couple tablespoons of butter for Greek yogurt, reduced the sugar a bit and bumped up the whole grains by using all whole wheat pastry flour. The cream cheese frosting is made with 1/3 less fat cream cheese instead of it’s full fat friend and there is only a tablespoon of butter in it. Because I used lower fat cream cheese and a fraction of the butter the frosting will be thinner and not as stiff as traditional cream cheese frosting. You can thicken it up and make it easier to spread on the cake by refrigerating it for about an hour.
It’s the perfect time of year to make a gingerbread cake and this easy, no fuss version I’ve made for you will be perfect for serving on Christmas Eve or Christmas Day. Enjoy and eat an extra piece for me!
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