Gingerbread Cake with Lemon Cream Cheese Frosting

Gingerbread Cake with Lemon Cream Cheese Frosting (adapted from The View From Great Island)

1 cup boiling water
2 tsp baking soda
1 stick unsalted butter, room temperature
2/3 cup packed brown sugar
1 cup molasses
1 1/2 cups all purpose flour
1 cup almond flour (or use more regular flour)
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
2 tsp baking powder
2 eggs

Preheat oven to 350 degrees. Combine the boiling water with the baking soda and set aside. Grease (well!!) and line a 10 inch springform pan. (This cake is sticky, grease the pan like crazy!)

Beat the butter until fluffy, add sugar, and beat till creamy. Add the molasses and water/baking soda mix.
Sift together dry ingredients and add them to the wet ingredients. Add eggs, beating after each. 

Pour into prepared pan. Bake for 35-40 minutes, until a toothpick inserted in the middle comes out clean, or with just a few crumbs. Let cool completely in pan on a wire rack. Carefully remove cake from pan when ready to frost. 

1 8-oz. package cream cheese at almost room temperature (still pretty firm)
1/4 cup salted butter at almost room temperature
2-3 cups sifted powdered sugar
1 teaspoon vanilla or almond extract
Zest from 1 lemon

Whip together the cream cheese, butter, zest, and vanilla until light and fluffy. Add the powdered sugar and whip carefully until smooth and thick. Refrigerate any leftovers.