Ginger Snack Cake

Name: Ginger Snack Cake
Ingredients: Vegetable cooking spray; 1/3 cup plus 1 teaspoon all-purpose flour, divided; 3 tablespoons sugar; 1/2 teaspoon baking powder; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 3 1/2 tablespoons skim milk; 2 tablespoons frozen egg substitute, thawed; 1 1/2 teaspoons vegetable oil; 1 teaspoon molasses; 1/4 cup sifted powdered sugar; 1/8 teaspoon grated lemon rind; 1 teaspoon fresh lemon juice

14 ingredients

2 steps

Ingredients

Vegetable cooking spray
1/3 cup plus 1 teaspoon all-purpose flour, divided
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 1/2 tablespoons skim milk
2 tablespoons frozen egg substitute, thawed
1 1/2 teaspoons vegetable oil
1 teaspoon molasses
1/4 cup sifted powdered sugar
1/8 teaspoon grated lemon rind
1 teaspoon fresh lemon juice

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. Combine milk and next 3 ingredients. Add to dry ingredients; stir well. Spoon batter into prepared pan. 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. Combine powdered sugar, lemon rind, and lemon juice in a small saucepan; cook over low heat until warm, stirring frequently. Drizzle over cake.