Home Recipes Sweets Lemony Gingerbread Cakelet Leaves

Lemony Gingerbread Cakelet Leaves

Pumpkin Spice Alfajores

Guests will marvel at the intricate details bedecked on the scrumptious and charming Lemony Gingerbread Cakelet Leaves. Lemony Gingerbread Cakelet Leaves pictured with Pumpkin Spice Alfajores

Lemony Gingerbread Cakelet Leaves
Serves: 24
  • 2¼ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1½ teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • ¾ cup hot water
  • ½ cup unsulphured molasses
  • ½ cup honey
  • ¼ teaspoon vanilla extract
  • Lemon Glaze (recipe follows)
  1. Preheat oven to 350°. Spray 2 (12-well) leaf-shaped pans* with cooking spray with flour.
  2. In a large bowl, whisk together flour, sugar, ginger, baking soda, cinnamon, cloves, and salt. Add butter, egg, lemon zest, hot water, molasses, honey, and vanilla extract, beating with a mixer at low speed, approximately 30 seconds. Increase speed to medium and beat together for 3 minutes.
  3. Divide batter among wells of prepared pans, filling no more than three-quarters full. Using a finger-tip or a small offset spatula, spread batter to completely fill edges of leaf shapes. Tap pan gently on countertop to level batter in pans.
  4. Bake until a wooden pick inserted in centers of cakes comes out clean, approximately 13 minutes. Let cakes cool in pans for 5 minutes. (If cakes have puffed above the wells, use a thin serrated utility knife to carefully trim and discard excess so that cakes will sit level when turned out.) Turn out cakes onto wire cooling racks. Let cool completely.
  5. Set wire cooling racks with cakes over rimmed baking sheets. Pour Lemon Glaze over each cake, letting glaze settle into veins of leaves. Dip any sides that are not covered in glaze. Let set for 30 minutes.
*We used Nordic Wares Leaflettes Cakelet Pans, available at nordicware.com.

Lemon Glaze
Serves: 1 cup
  • 4 cups confectioners’ sugar
  • ½ cup fresh lemon juice
  1. In a medium bowl, whisk together sugar and lemon juice until smooth and creamy. Use immediately.


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