I really love citrus in the winter when it’s at its peak. Fortunately, my dear friend Elena and her mother try to keep me in citrus in the winter. I already have been gifted a big bag of limes and more recently some Meyer lemons, which her mom ships to us in Philly from her trees in Arizona. This cake is one of Marc’s favorite winter desserts and since it has a strong lemon flavor, it makes me happy too. It doesn’t seem sweet between the lemon and the molasses and the hint of spice from the ginger adds some intrigue. I made it a day ahead, so it would be ready for us after a long day out in the cold. It goes great with a dollop of crème fraîche or whipped cream and a cup of tea. We had both while we watched the Rose Bowl and enjoyed a cozy fire.
½ cup butter (room temperature helps it along, but it will be fine if you start straight from the refrigerator)
⅔ cup hot water
1 cup dark molasses
¼ cup dark brown sugar
1 large egg
2 ½ cups flour
2 tablespoons cake enhancer
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 ¾ cups powdered sugar
8 tablespoons fresh lemon juice (I like to use ½ Meyers if I have them)
Optional: crème fraîche or whipped cream to garnish
Preheat oven to 350°. Combine butter and water in a large microwave safe bowl. Heat until butter melts into water. It’s best to heat as gradually as possible. Add molasses and brown sugar and whisk. Then whisk in the egg and the dry ingredients. 
I add the flour and the cake enhancer last and mix until just combined. It’s a thick batter. Pour into a greased 9 x 9 cake pan. 
Bake for 30-35 minutes (until it passes the toothpick test). This is one of the few recipes where a little more done is better than a little less done. Cool for fifteen minutes in the pan. Meanwhile, combine the powdered sugar and lemon juice. 
Piece the gingerbread all over with a wooden skewer. Pour the glaze evenly over the cake. Cool completely. 
Optional: crème fraîche or whipped cream to garnish