Gingerbread Cake with Lemon Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
15 mins
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Total Time
1 hr 5 mins
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Servings
8 people
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Calories
568 kcal
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Course
Dessert
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Cuisine
International
Gingerbread Cake with Lemon Sauce
Description
This gingerbread cake recipe blends common baking staples including all-purpose flour, ground cinnamon and ginger, baking soda, salt, butter, brown sugar, molasses, eggs, and milk. The spices and molasses lend a deep, warm flavor and moist texture as the batter is mixed thoroughly but not overworked and baked at 350°F in a buttered and floured pan until a toothpick confirms doneness.
The lemon sauce topping is prepared by cooking sugar, butter, cream, lemon juice, and zest together until smooth and hot, then thickened with a cornstarch slurry cooked to a slightly thickened texture. When poured over slices or drizzled on top, the sauce adds a fresh, tart contrast to the spicy, sweet cake beneath.
This cake is suitable for serving fresh from the oven with a resting period or prepared a few days in advance. The lemon sauce can be made ahead and reheated gently before serving. Leftovers keep well covered at room temperature or refrigerated and the cake is freezer-friendly for up to two months when properly stored and thawed before eating.
Ingredients
- 2½ cups all-purpose flour plus extra for dusting pan
- 1½ teaspoon cinnamon ground
- 1 teaspoon ginger ground
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter 1 stick, softened, unsalted
- ¾ cup brown sugar light
- ¾ cup molasses
- 2 egg
- 1 cup milk whole
For the Lemon Sauce
- 1 cup granulated sugar
- ½ cup butter 1 stick, unsalted
- ¾ cup heavy cream
- 1 tablespoon lemon juice
- 2 teaspoon lemon zest
- 2 tablespoon cornstarch with 2 tablespoon water
Instructions
- Preheat oven to 350°F.
- Grease the 9x9 (or 10x10) baking pan and dust with flour.
- Combine flour, cinnamon, ginger, baking soda, and salt in a medium bowl.
- In a stand mixer (or with a hand mixer), cream (mix) together the butter and sugar on medium speed until light and fluffy, about 4 to 5 minutes.
- Add molasses and then eggs one at a time. Mix until completely combined.
- Add flour mixture alternately with milk. (Add about a third of the flour mixture, then a third of the milk, and repeat until all is in the bowl). Mix just until combined. Don't overmix!
- Pour batter evenly into prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Top with lemon sauce and sprinkle with grated lemon zest.
Make the Lemon Sauce
- Combine the sugar, butter, cream, lemon juice, and lemon zest in a medium saucepan. Cook over medium heat until butter is melted, stirring constantly
- Reduce heat to low and simmer for a few minutes. Stir in the cornstarch slurry (2 tablespoon cornstarch combined with 2 tablespoon water). Continue stirring until slightly thickened. Remove from the heat and let cool for at least 10 minutes (it will continue to thicken as it cools off).
Notes
- Reference the included video for visual guidance on preparation steps.
- The cake can be made up to three days before serving, though it is enjoyable fresh after resting 15 minutes.
- The lemon sauce can be prepared a day in advance and gently reheated over low heat before serving.
- Store leftovers covered at room temperature for five days or refrigerated for up to a week.
- Freeze the cake for up to two months; thaw completely and bring to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 101g | 34% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 136mg | 45% |
| Sodium | 283mg | 12% |
| Potassium | 604mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 70g | 140% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 155mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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