Gingerbread Cake with Lemon Glaze

1 ⅔ cups all-purpose flour

2 teaspoons ground ginger

1 ¼ teaspoons baking soda

1 teaspoon ground cinnamon

¾ teaspoon salt

¼ teaspoon Chinese five-spice powder

½ cup white sugar

½ cup dark molasses

½ cup vegetable oil

1 egg, beaten

½ cup boiling water

1 cup powdered sugar

¼ cup lemon juice

1 tablespoon grated lemon zest

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.