As the brand’s website says, “We took bagels.
2 tablespoons finely grated lemon zest.1 1/2 sticks unsalted butter, at room temperature, cut into tablespoons.
Gingerbread Cake.6 tablespoons unsalted butter, at room temperature, plus more for greasing.3 large eggs plus 2 large egg yolks, at room temperature.
2/3 cup unsulfured molasses.1/4 cup buttermilk.
2 cups sifted cake flour.
1 teaspoon freshly grated nutmeg.Spoon batter over rhubarb in skillet; smooth top using an offset spatula.. Bake until a wooden pick inserted into center of cake comes out clean, 50 minutes to 1 hour.
Let cake cool in skillet 15 minutes.Invert cake onto a serving platter; let cool slightly, about 30 minutes.
Cut into wedges to serve.Cake may be stored, covered, in refrigerator up to 3 days (remove the cake from the fridge 30 minutes before serving).. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley.(Keep screen awake).