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Gingerbread Cake with Lemon Sauce
A traditional gingerbread cake with lemon sauce dates back to Colonial Virginia, and has been loved for generations!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 9 slices
Calories: 137 kcal
Course:
Dessert
Cuisine:
American
Ingredients
GINGERBREAD
- 1 ⅔ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
- 1 large egg, lightly beaten
- ½ cup vegetable oil
- ½ cup sugar
- ½ cup molasses or sorghum
- ½ cup boiling water
- Optional, for serving: lemon sauce (recipe follows), powdered sugar, or whipped cream
LEMON SAUCE
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 ¼ cups boiling water
- Zest and Juice from 1 lemon
- 2 tablespoons salted butter
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour an 8-inch or 9-inch square baking pan, spray with nonstick baking spray, or line with parchment paper; set aside.
- In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, whisk together the egg, oil, sugar, and molasses.
- Add the egg mixture to the dry ingredients; stir just until combined. Do not over-mix.
- Pour boiling water over the top of the mixture; stir until smooth.
- Transfer the batter to the prepared pan.
- Bake for 22-28 minutes, until a toothpick inserted in the center comes out clean. Be careful not to overbake the cake or it will become dry.
- Cool on a wire rack before slicing. Dust with powdered sugar, top with a dollop of whipped cream, or drizzle warm lemon sauce over top.
Cup of Yum
FOR THE LEMON SAUCE
- In a small saucepan, whisk together sugar and cornstarch. Gradually add the boiling water.
- Place the pan over medium heat on the stovetop. Cook, stirring constantly, until the sauce thickens.
- Remove from the heat. Add the lemon juice, lemon zest, butter, and vanilla extract. Whisk just until the butter melts and the sauce is smooth.
- Spoon or drizzle the sauce over individual slices of gingerbread.
Cup of Yum
Notes
- Be careful not to over-mix the batter. Stir just until combined, but no more. Over-mixing the batter can cause the cake to become tough and dry.
- For a stronger flavor, increase the ginger and other spices in the cake. You can use 1 tablespoon of ground ginger, as well as extra cinnamon, cloves, and nutmeg. You might also like to add a dash of allspice.
- Do not substitute with blackstrap molasses in this recipe. The blackstrap molasses has a different flavor and texture, so it is not an equal substitute.
- The lemon sauce is an optional topping, but it adds great moisture and flavor to the cake. If you prefer, you can omit the lemon sauce and instead just dust the cake with powdered sugar, finish with a dollop of whipped cream, or top the cake with a classic cream cheese frosting.
Nutrition Information
Serving
1slice of cake (not including lemon sauce)
Calories
137kcal
(7%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.2g
Trans Fat
0.002g
Cholesterol
18mg
(6%)
Sodium
385mg
(16%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
27IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9slices
Amount Per Serving
Calories 137
% Daily Value*
| Serving | 1slice of cake (not including lemon sauce) | |
| Calories | 137kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 18mg | 6% |
| Sodium | 385mg | 16% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.