Old Fashioned Gingerbread with Lemon Glaze
User Reviews
5
Old Fashioned Gingerbread with Lemon Glaze
Description
This Old Fashioned Gingerbread recipe uses molasses and a mix of ginger, cinnamon, and cloves to produce a warmly spiced cake with a dark, rich flavor. The batter combines creamed butter and sugar with molasses and eggs, then incorporates dry flour and spice mix alternated with hot water to yield a smooth, moist batter. Baking in a square pan for about 40 minutes creates a tender, soft crumb distinct from gingerbread cookies.
The accompanying lemon glaze is made by combining powdered sugar, lemon zest and juice, a bit of water, and vanilla extract warmed gently until combined. Pouring the glaze over warm gingerbread creates a glossy, citrus-sweet topping that cuts through the cake's richness.
This cake can be served immediately after glazing or with the glaze served on the side, allowing diners to add according to preference. It keeps well at room temperature in an airtight container for about a week, making it convenient for preparing in advance during the holidays or for gatherings. This dessert offers a traditional, cozy flavor with a bright finish from the lemon.
Ingredients
For the Gingerbread:
- ⅓ cup butter softened
- ½ cup sugar
- 1 cup molasses
- 1 egg
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon cloves ground
- 1 cup water hot
- cooking spray
For the Lemon Glaze
- 1 cup powdered sugar sifted
- lemon peel grated rind of one lemon
- lemon juice of one
- 1 teaspoon water
- ½ teaspoon vanilla extract
Instructions
Make the Gingerbread:
- Preheat oven to 350 degrees. Coat a 9-inch square baking dish or pan with cooking spray or grease it well with butter.
- Beat the margarine or butter at medium speed until fluffy.
- Gradually add the sugar, beating well.
- Add molasses and egg and beat well.
- In a separate bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves.
- Add flour mixture to creamed mixture alternately with water, beginning and ending with flour mixture.
- Pour the batter into the prepared pan or dish.
- Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes.
For the Lemon Glaze:
- While the gingerbread cools slightly, make the glaze.
- Combine all ingredients in a saucepan and cook over low heat, stirring frequently, until warm.
- Slowly pour over the top of the warm gingerbread.
- Serve immediately.
Notes
- The lemon glaze may be served separately rather than poured on the gingerbread.
- Gingerbread can be made up to five days ahead and stored airtight at room temperature.
- This recipe yields a soft gingerbread cake, distinct from gingerbread cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 399kcal | 20% |
| Carbohydrates | 79g | 26% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 421mg | 18% |
| Potassium | 592mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 237IU | 5% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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