If you're craving gingerbread, make a giant one in a skillet! The warm spices pair perfectly with a zesty lemon icing.
Preheat oven to 350°F. Butter bottom(s) and sides of an 8-inch cast-iron skillet or two 6-inch cast-iron skillets. In a small bowl stir together first six ingredients (through salt).
In a medium bowl beat shortening with a mixer on low 30 seconds. Add sugar and beat until combined, scraping bowl as needed. Beat in egg and molasses. Beat in flour mixture. Spread batter into prepared skillet(s).
Bake 25 minutes for large skillet, 18 to 20 minutes for small skillets, or until center(s) are set and top(s) are light brown. Cool slightly in skillet(s) on a wire rack (center[s] may sink during cooling). Serve warm. If desired, spread Lemon Icing over top. Cut into wedges or bars.
In a bowl stir together 1 cup powdered sugar, 1 tsp. lemon juice, and 1/2 tsp. lemon zest. Stir in enough milk to make drizzling consistency.