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.

Frosting:

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.