Gingerbread Bundt Cake with Lemon Glaze
1 1/2 cups firmly packed light brown sugar
2 1/2 cups all-purpose flour
2 1/2 tablespoons ground ginger
1 tablespoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1/2 cup plain yogurt
3 large eggs
1 cup unsulfured molasses
3/4 cup confectioners’ sugar
1/2 stick (1/4 cup) unsalted butter
2 tablespoons fresh lemon juice
Make cake: Preheat oven to 350 degrees F. Grease a 3-quart Bundt pan or 13- by 9-inch baking pan and dust with flour, knocking out excess flour.
Sift brown sugar into a bowl and whisk in flour, ginger, cinnamon, baking soda and salt. Add butter and yogurt and with an electric mixer beat on low speed until dry ingredients are moistened. Beat mixture on high speed 3 minutes.
In another bowl whisk together eggs and molasses until combined. Add egg mixture to flour mixture in 3 batches, beating on high speed 30 seconds after each addition. Pour batter into pan and bake 1 hour and 15 minutes, or until a tester
comes out clean.
If using a Bundt pan, cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. If using 13-by 9-inch pan, cool cake completely in pan on a rack.
Make glaze when cake is cool: In a small saucepan simmer glaze ingredients, stirring occasionally, until reduced to about 1/2 cup. Cool glaze to warm and brush over cooled cake.