Gingerbread Loaf Cake with Lemon Glaze

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.

In a separate large bowl, cream together softened butter and brown sugar until light and fluffy.

Beat in molasses and egg until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and vegetable oil, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Stir in the zest of one lemon.

Pour batter into the prepared loaf pan and spread evenly.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice (start with 2 tablespoons and add more until desired consistency is reached).

Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.