5 from 12 votes
Gingerbread Cake with Lemon Sauce
The Gingerbread Cake with Lemon Sauce features a spiced cake made from molasses, warm cinnamon and ginger, baked into a moist 9x9-inch pan cake, served topped with a tangy lemon sauce that balances the spice with bright citrus flavor. This classic holiday-style cake combines cozy spices and rich molasses with a creamy, zesty sauce to create a satisfying dessert.
Prep Time
15 mins
Cook Time
35 mins
Additional Time
15 mins
Total Time
1 hr 5 mins
Servings:
8
people
Calories:
568 kcal
Course:
Dessert
Cuisine:
International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 568
% 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.