This Gingerbread Loaf Cake is similar to the one you might get at Starbucks, but it's better -- and cheaper! You won't need any special equipment other than a bowl and a loaf pan.
Preheat the oven to 325 degrees F. Grease a 9x5-inch loaf pan with nonstick baking spray.
In a large mixing bowl, combine the sugar, oil, and molasses. Mix in the eggs, one at a time, stirring well to combine.
¾ cup white sugar, ⅓ cup neutral oil, 2 egg, ¼ cup molasses
Stir in the yogurt and zest.
½ cup plain yogurt, zest of lemon
In a second bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add this mixture to the wet ingredients and gently fold to combine.
1 ½ cup unbleached, all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, ⅛ teaspoon ground nutmeg
Transfer the batter to the prepared pan and bake for 1 hour or until a tester inserted comes out with a few crumbs attached. Cool on a rack.
While the cake is cooling, whisk together the powdered sugar and cream until smooth. Drizzle this over the cake and scatter the Christmas sprinkles. Allow the glaze to set before slicing and serving.
1 cup powdered sugar, 2-3 tablespoon cream, Christmas sprinkles
Notes
Nutritional values are approximate and based on ⅛ the loaf. Promptly store leftovers in an airtight container, for up to 3 days. Freeze for longer storage.Variations: feel free to swap out the lemon for other citrus juice and zest, such as grapefruit, clementine, orange, or lime.