Molasses Cake with Lemon Cream Cheese Frosting

Ingredients

• 1 teaspoon baking soda 
• 6 tablespoons butter melted
• 2 cups cake flour 
• 8 ounce cream cheese softened
• 1 large eggs lightly beaten
• 1 cup nonfat buttermilk fat-free
• 1 tablespoon ginger fresh minced peeled
• 0.5 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 1 tablespoon lemon zest grated
• 0.8 cup blackstrap molasses 
• 0.5 cup powdered sugar 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• baking pan
• wax paper
• spatula
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, coat a 9-inch square baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
3. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, cinnamon, and salt.
4. Place buttermilk and next 5 ingredients (buttermilk through egg) in a large bowl; beat with a mixer at medium speed until well blended.
5. Add flour mixture to buttermilk mixture, stirring just until combined.
6. Spoon batter into prepared pan.
7. Bake at 350 for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan with a narrow metal spatula; remove from pan. Peel off wax paper; cool completely on a wire rack.
8. To prepare frosting, place powdered sugar, lemon rind, and cream cheese in a bowl; beat with a mixer at medium speed until smooth.
9. Spread the frosting over top of the cake.
10. Cut into squares.