Fresh Gingerbread With Lemon Icing

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 1/2 cup unsalted butter, plus
• 2 tablespoons unsalted butter
• 1/2 cup brown sugar, plus
• 2 tablespoons brown sugar
• 3/4 cup real maple syrup, plus
• 1 tablespoon real maple syrup
• 3/4 cup molasses, plus
• 1 tablespoon molasses
• 2 teaspoons fresh ginger, finely grated (or more to taste)
• 1 teaspoon ground cinnamon
• 1 cup milk
• 2 tablespoons milk
• 2 large eggs, beaten to mix
• 1 teaspoon baking soda, dissolved in 2 tablespoons warm water
• 2 cups all-purpose flour
• aluminum foil (grease a 12x8x2 roasting pan or spray with cooking spray) or parchment paper (grease a 12x8x2 roasting pan or spray with cooking spray)
• 1 tablespoon lemon juice
• 1/2 cup confectioners' sugar, plus
• 2 tablespoons confectioners' sugar, sifted
• 1 tablespoon warm milk
• 1/2 teaspoon lemon extract

Recipe

• 1 preheat the oven to 325°f.
• 2 in a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. off the heat, add the milk, eggs, and baking soda in its water.
• 3 measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). pour it into the pan and bake for 3/4 - 1 hour until risen and firm.
• 4 be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
• 5 and when it is cool, begin the frosting. whisk the lemon juice into the confectioners' sugar first, then gradually add extract and milk, as needed to make desired consistency.
• 6 spread over the cooled gingerbread with a palette knife, and leave to set before cutting.