Ginger Snack Cake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 tablespoons egg substitute frozen thawed
• 0.3 cup flour all-purpose divided
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 1 teaspoon juice of lemon fresh
• 0.1 teaspoon lemon rind grated
• 1 teaspoon blackstrap molasses 
• 0.3 cup powdered sugar sifted
• 3.5 tablespoons skim milk 
• 3 tablespoons sugar 
• 1.5 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack

Directions

1. Coat a 6- x 3- x 2-inch loafpan with cooking spray; dust with 1 teaspoon flour, and set aside.
2. Combine remaining 1/3 cup flour, 3 tablespoons sugar, and next 4 ingredients in a medium bowl, stirring well.
3. Combine milk and next 3 ingredients.
4. Add to dry ingredients; stir well. Spoon batter into prepared pan.
5. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; remove from pan.
6. Combine powdered sugar, lemon rind, and lemon juice in a small saucepan; cook over low heat until warm, stirring frequently.
7. Drizzle over cake.