Lemon-Drenched Gingerbread Cake

• 3/4 cup molasses
• 2/3 cup firmly packed light brown sugar
• 1/2 cup canola oil
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup hot water
• 1/2 cup granulated sugar
• 2/3 cup water
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon extract
• Powdered sugar
• Garnish: lemon and orange rind

1. Coat a 10-cup Bundt pan with cooking spray.
2. Beat first 4 ingredients at medium speed with an electric mixer until blended.
3. Combine flour and next 6 ingredients; add to molasses mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed after each addition. Pour batter into prepared pan.
4. Bake at 350u0b0 for 32 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes.
5. Meanwhile, combine 1/2 cup sugar, 2/3 cup water, lemon juice, and lemon extract in a small saucepan; simmer over medium-low heat 5 minutes, stirring to dissolve sugar. Remove from heat, and let cool 10 minutes.
6. Poke holes in top of cake using a skewer. Pour syrup over cake. Cool completely. Invert cake onto a serving platter; lightly sprinkle with powdered sugar. Garnish, if desired.

molasses, brown sugar, canola oil, egg, flour, ground ginger, baking powder, baking soda, ground cinnamon, ground cloves, salt, water, granulated sugar, water, lemon juice, lemon extract, powdered sugar, lemon

Taken from www.myrecipes.com/recipe/lemon-drenched-gingerbread-cake (may not work)