Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, or until a toothpick just comes out clean.Mix in the 1/3 cup of crystallized ginger with a rubber spatula. While the mixer is on low, slowly add the dry ingredients and milk, scraping down the sides of the bowl as you go. Sift the flour, ginger powder, baking soda, and salt together.Add the eggs one at a time, then mix in the molasses and the 2 teaspoons of lemon zest. Use a rubber spatula to scrape down the sides. Cream the butter and sugar in the bowl of an electric mixer with the paddle attachment for 3 to 5 minutes, until the mixture is light and fluffy. Grease a round 8-inch baking pan, then line it with parchment paper and grease and flour it. Set the oven temperature to 350 degrees F.Lemon-Ginger Molasses Cake with Whipped Cream Notes: Ina Garten has an easy hack for make-ahead whipped cream, Ina Garten has found the perfect fix for make-ahead homemade whipped cream, which typically isn't something you can make in advance. Beat at a high speed until soft peaks form. Put the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer with a whisk attachment.Put the fruit around the cake and a dollop of Make-Ahead Whipped Cream on top. Sprinkle confectioners' sugar on the cake, cut it into squares, and put them on dessert plates. Mix the fruit with the 5 tablespoons of granulated sugar before serving.Put the cake in the fridge for at least 6 hours with plastic wrap on top. Slowly pour the cream mixture over the cake, letting it soak in before adding more. Use a bamboo skewer to poke holes all over the cake after it has cooled. Whisk the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds together in a 4-cup liquid measuring cup.Pour the batter into the pan that has been prepared, smooth the top, and bake for 25 minutes, or until the middle of the cake bounces back when lightly touched and a cake tester comes out clean. Make sure the batter is well mixed with a rubber spatula. Slowly add half the flour mixture, then the milk, and finally the rest of the flour mixture with the speed on low. Beat on medium-high speed for 10 minutes (really!) until the mixture is light yellow and fluffy. Put the eggs, 1 cup of granulated sugar, and vanilla in the bowl of an electric mixer with the paddle attachment. Put the flour, baking powder, and salt through a sieve into a small bowl.Butter a baking dish that is 9 by 13 by 2 inches.
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