Gingerbread Cake with Lemon Sauce
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Gingerbread Cake with Lemon Sauce
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This Gingerbread Cake is incredibly moist and tender and when paired with the lemon sauce, absolutely irresistible.
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Ingredients
Gingerbread Cake
- 1 cup vegetable shortening
- 1 cup granulated sugar
- 1 cup molasses, (unsulphured recommended)
- 2 large eggs
- 3 cups all-purpose our
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 cup hot water
Lemon Sauce
- ½ cup granulated sugar
- 2 teaspoons cornstarch
- pinch kosher salt
- Pinch of nutmeg
- 1 cup half-and-half
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 3-4 tablespoons lemon juice
- lemon zest, for garnish
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Instructions
Bread
- Preheat oven to 350°F and spray a 9x13-inch baking pan with non-stick cooking spray.
- In a stand mixer fitted with the paddle attachment, cream together the shortening, sugar, molasses, and egg until smooth.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon until combined. Reduce the speed to low and add about ⅓ of the flour mixture, followed by half of the hot water. Scrape down the sides of the bowl and add ½ of the remaining flour. Pour in the remaining water and the rest of the flour.
- Transfer to the prepared baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Set baking pan on a cooling rack.
Lemon Sauce
- When ready, make the lemon sauce by stirring together the sugar, cornstarch, salt, nutmeg, and half-and-half in a small saucepan over medium heat. Continue to cook until bubbly, thickened and smooth. Reduce heat to low and continue stirring occasionally while preparing the next steps.
- In a small bowl, beat the egg yolks. Remove the saucepan from heat and slowly stir about ¼ cup of the sugar mixture with the egg yolks.
- Transfer back to the saucepan and heat on medium until boiling. Cook for another 2 minutes. Remove from heat and stir in the butter and lemon juice.
- Spoon the lemon sauce over the cake and garnish with the lemon zest.
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