- Portion size 40 servings
Preheat oven to 350ºF (180ºC).
Grease 13-x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
In bowl, whisk sugar, molasses, butter, eggs and vanilla. In separate bowl, whisk flour, ginger, baking soda, cinnamon, cloves and salt ; stir into butter mixture until combined. Stir in crystallized ginger, scrape into prepared pan. Bake in centre of oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack for 45 minutes.
Stir together icing sugar, butter and lemon juice; spread over squares. Let cool completely. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container, store for up to 4 days or freeze for up to 1 month.)