Gingerbread Cake

2 cups (280 grams) all purpose flour
1 teaspoon (5 grams) baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup 113 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown sugar
2 large eggs
Zest of 1 lemon
1/2 cup (120 ml) unsulphured molasses
1 cup (240 ml) milk
Lemon Icing:
1 1/2 cups (150 grams) sifted confectioners' (powdered or icing) sugar
2 - 2 1/2 tablespoons fresh lemon juice
Garnish:
Whole toasted walnuts (optional)
Note: To prevent the molasses from sticking to the measuring cu, first spray the cup with a non stick vegetable spray (like Pam).
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 9 inch (23 cm) cake pan with 2 inch (5 cm) sides. Set aside.
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves. Set aside.
In bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well after each addition. Add the lemon zest and molasses and beat to combine. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients. Beat just until incorporated.
Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan. Let cool completely and then frost with the Lemon Icing. If desired, garnish the top of the frosted cake with toasted walnuts.
For Lemon Icing: Mix together the sifted confectioners' sugar and lemon juice until smooth. (The icing should be thick but still spreadable.) Pour the icing onto the center of the cake and spread with an offset spatula. Some of the icing will drip down the sides of the cake.
This cake will keep for several days at room temperature. Can serve with softly whipped cream, lemon curd, or sauteed apples.
Makes one - 9 inch (23 cm) cake