Blender Gingerbread

Name: Blender Gingerbread
Ingredients: 1/2 cup milk; 1 tablespoon fresh lemon juice; 1 1/2 cups all-purpose flour, sifted before measuring; 1/2 teaspoon baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; Finely grated zest of 1 lemon; 1/2 cup firmly packed dark brown sugar; 2 large eggs; 1/2 cup molasses; 1/2 cup (1 stick) butter, melted and cooled

13 ingredients

9 steps

Ingredients

1/2 cup milk
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour, sifted before measuring
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
Finely grated zest of 1 lemon
1/2 cup firmly packed dark brown sugar
2 large eggs
1/2 cup molasses
1/2 cup (1 stick) butter, melted and cooled

Directions

1

Preheat the oven to 350F with the rack in the center position.
2

Butter an 8-inch square pan and dust it with flour, shaking out the excess.
3

Mix the milk and lemon juice together (the mixture will curdle).
4

Sift the flour, baking soda, spices, and salt together in a small bowl and set aside.
5

Place the curdled milk, lemon zest, brown sugar, eggs, molasses, and butter in a blender, cover, and mix on medium speed until smooth.
6

With the motor off, add the dry ingredients, then cover and blend on medium speed for 30 seconds.
7

Scrape down the sides of the container and blend until smooth, another 30 seconds.
8

Pour the batter into the prepared pan and bake until the top is dry and the cake has just started to pull away from the sides of the pan, 25 to 30 minutes.
9

Cool the gingerbread in the pan before cutting into squares.