Gingerbread Cake with Lemon Sauce

Name: Gingerbread Cake with Lemon Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 people
Ingredients: 2½ cups all-purpose flour; 1½ teaspoon cinnamon; 1 teaspoon ginger; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter; ¾ cup brown sugar; ¾ cup molasses; 2 eggs; 1 cup whole milk; 1 cup granulated sugar; ½ cup unsalted butter; ¾ cup heavy cream; 1 tablespoon lemon juice; 2 teaspoon lemon zest; 2 tablespoon cornstarch

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
1 hr 5 mins
Servings
8 people
Calories
568 kcal
Course
Dessert
Cuisine
International

Gingerbread Cake with Lemon Sauce

Kaitlin Leblanc

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Gingerbread Cake with Lemon Sauce is the perfect holiday dessert! What spells the holidays more than gingerbread? Match it with this luscious lemon sauce, and you'll be in holiday heaven!

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Ingredients

Servings

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 unsalted butter 1 stick, softened
¾ cup brown sugar light
¾ cup molasses
2 eggs
1 cup whole milk

For the Lemon Sauce

1 cup granulated sugar
½ cup unsalted butter 1 stick
¾ cup heavy cream
1 tablespoon lemon juice
2 teaspoon lemon zest
2 tablespoon cornstarch with 2 tablespoon water

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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

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The cake can be made up to 3 days before serving, although, fresh out of the oven (and then resting about 15 minutes) is pretty amazing. The sauce can be made a day or so in advance, too, simply reheat over low heat in a saucepan on the stove.
Leftovers will keep covered on the counter for 5 days or in the fridge for a week. The cake can also be frozen for up to 2 months. Let thaw completely and then bring to room temperature before serving.

Nutrition Information

Show Details

Calories 568kcal (28%) Carbohydrates 101g (34%) Protein 7g (14%) Fat 26g (40%) Saturated Fat 12g (60%) Cholesterol 136mg (45%) Sodium 283mg (12%) Potassium 604mg (17%) Fiber 1g (4%) Sugar 70g (140%) Vitamin A 1146IU (23%) Vitamin C 1mg (1%) Calcium 155mg (16%) Iron 4mg (22%)

Nutrition 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%