Gingerbread with Lemon Cream Cheese Frosting


For the Gingerbread:

1 1/2 c. all purpose flour
1 T. ground ginger
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. kosher salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. mace
1/2 c. full fat buttermilk
2 tsp. vanilla extract
8 T. unsalted butter at room temperature (1 stick)
1 c. dark brown sugar (or light brown sugar if you like your cake sweeter)
1/2 c. dark molasses
2 eggs, room temperature

Lemon Cream Cheese Frosting:

8 oz. cream cheese at room temperature
2 T. unsalted butter, room temperature
1 1/2 c. confectioners sugar
1 tsp. vanilla
2 tsp. grated lemon zest
2-3 tsp. fresh lemon juice
2 T. crystallized lemon peel