Ginger Snack Cake

• Vegetable cooking spray
• 1/3 cup plus 1 teaspoon all-purpose flour, divided
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 1/2 tablespoons skim milk
• 2 tablespoons frozen egg substitute, thawed
• 1 1/2 teaspoons vegetable oil
• 1 teaspoon molasses
• 1/4 cup sifted powdered sugar
• 1/8 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice

1. Coat a 6- x 3- x 2-inch loafpan with cooking spray; dust with 1 teaspoon flour, and set aside.
2. Combine remaining 1/3 cup flour, 3 tablespoons sugar, and next 4 ingredients in a medium bowl, stirring well. Combine milk and next 3 ingredients. Add to dry ingredients; stir well. Spoon batter into prepared pan. Bake at 350u0b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; remove from pan. Combine powdered sugar, lemon rind, and lemon juice in a small saucepan; cook over low heat until warm, stirring frequently. Drizzle over cake.

vegetable cooking spray, flour, sugar, baking powder, ground ginger, ground cinnamon, ground cloves, milk, frozen egg substitute, vegetable oil, molasses, powdered sugar, lemon rind, lemon juice

Taken from www.myrecipes.com/recipe/ginger-snack-cake (may not work)