2 eggs
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cornstarch
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 tablespoons honey
1 teaspoon lemon zest
3 tablespoons butter, softened
3 tablespoons honey
1/4 cup butter, softened
1/4 cup loaded brown sugar
1/8 teaspoon ground nutmeg
6 tablespoons lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
2 tablespoons honey
1 teaspoon vanilla extract
1 cup flaked coconut
3 tablespoons lemon zest
1/2 cup rolled oats
1 cup rolled oats
1/2 cup chopped blackberries
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat eggs, baking powder, baking soda, cornstarch, lemon juice, cinnamon, sugar, nutmeg, cloves, and cinnamon. Mix well.
In a small bowl, beat flour, baking powder, baking soda and cornstarch. Mix well. Stir together the lemon juice, molasses, brown sugar, cinnamon, ginger, and nutmeg. Beat in the honey, lemon zest and lemon zest. Heat the butter in a small saucepan over medium heat.
Combine the flour mixture, brown sugar, cinnamon, ginger, and nutmeg. Beat the eggs, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest into the flour mixture, stirring just until incorporated. Fold in the flour mixture.
Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.