Gingerbread cake

Ingredients

Cake:

1/3 cup granulated sugar $

1/4 cup butter, softened $

1/4 cup molasses $

1 large egg $

1 1/2 cups all-purpose flour (about 6 3/4 ounces) $

2 teaspoons ground ginger $

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg $

1/8 teaspoon salt $

1/8 teaspoon ground cloves

2/3 cup fat-free milk $

1 teaspoon vanilla extract $

Cooking spray $

Frosting:

1/4 cup (2 ounces) fat-free cream cheese, softened $

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened $

1 teaspoon vanilla extract $

1/8 teaspoon salt $

1 3/4 cups powdered sugar $

Remaining ingredient:

1/3 cup Lemon Curd

Preparation

Preheat oven to 350°.
To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Spread frosting evenly over top of cake. Top each serving with Lemon Curd.