Seasons Meyer Lemon Gingerbread
1 ¼ Cups flour
2 Tsp. ground cinnamon
2 Tsp. ground ginger
⅛ Tsp. ground nutmeg
½ Tsp baking soda
½ Cup molasses
½ Cup sugar
½ Cup Seasons Meyer Lemon infused olive oil (plus 1 Tbsp. extra for pan)
½ Cup buttermilk
1 egg, lightly beaten
2 Tbsp. powdered sugar
Preheat oven to 325°F degrees.
Coat a 9 inch round cake pan with 1 Tbsp. Seasons Meyer Lemon olive oil.
Sift dry ingredients together (except for sugar), set aside.
Combine wet ingredients and sugar in a large mixing bowl with a wire whisk. Whisk dry ingredients into wet ingredients.
Spread the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for about 15 minutes. Invert the cake onto a serving platter and enjoy with a dusting of sifted powdered sugar.