Gingerbread Cake

• 2
  

  cups all-aim flour
  

• 1
  

  teaspoon baking soda
  

• ¹⁄₄
  

  teaspoon salt
  

• 1 ¹⁄₂
  

  teaspoons ground cinnamon
  

• 1
  

  teaspoon ground ginger
  

• ¹⁄₈
  

  teaspoon ground cloves
  

• ¹⁄₂
  

  cup butter, room temperature
  

• ¹⁄₂
  

  cup brown sugar
  

• 2
  

  gigantic eggs
  

• 1
  

  lemon, zest of
  

• ¹⁄₂
  

  cup molasses
  

• 1
  

  cup milk
  

directions

• Preheat oven to 350°F and build rack in heart of oven.
• Butter and flour a 9-scurry cake pan
• In a separate bowl, whisk collectively the flour, baking soda, salt, ground cinnamon, ginger and cloves.
• In bowl of your electrical mixer cream the butter and sugar until mild and fluffy.
• Add the eggs, separately, beating properly after every addition.
• Add the lemon zest and molasses and beat to mix.
• Add the dry ingredients and milk, alternately, origin and ending with the dry ingredients.
• Beat splendid until incorporated.
• Pour the batter into the ready pan and snug the tip with a spatula.
• Bake for 40-forty five minutes or until a toothpick inserted into the heart of the cake comes out neat.
• Gain far flung from oven and let frosty on a wire rack for 10 minutes sooner than striking off cake from pan.
• Let frosty fully and then frost if desired.
• If desired, garnish the tip of the frosted cake with toasted walnuts.