Optional: royal icinglemon buttercream or powdered sugar
Instructions
Preheat oven to 325°F and prepare your cake pan (a 9x9" square pan, 9" round or fun gingerbread molds) with butter and flour or spray with flour in it.
Cream butter and sugar together until light and fluffy, then beat in eggs one at a time.
In a small bowl, whisk together flour, baking soda, salt, cinnamon and ginger. Mix the dry ingredients into the creamed butter.
In a small pan warm the milk slightly and stir in the molasses and corn syrup until dissolved. Beat into the batter with lemon zest.
Pour into prepared pans and bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool in the pan for 10 minutes, the turn onto a wire rack to cool completely.
Decorate with powdered sugar, royal icing or lemon buttercream.