Gingerbread Cake with Lemon Glaze

Preheat oven to 350 degrees F (175 degrees C).

Grease and lightly flour a 9-inch square baking pan.

Whisk flour ginger baking soda cinnamon salt and Chinese five-spice powder in a bowl.

Stir sugar molasses oil and egg into flour mixture until just combined.

Pour in boiling water and whisk until the batter is smooth and shiny about 1 minute.

Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.

Bake in the preheated oven until a toothpick inserted into the center comes out clean about 35 minutes.

Mix powdered sugar lemon juice and lemon zest in a bowl until sugar dissolves.

Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.