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Author Topic: Gingerbread cake with Lemon sauce  (Read 701 times)

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  • Lady of Rohan
  • Member
  • Posts: 1347
Gingerbread cake with Lemon sauce
« on: December 04, 2009, 11:33:49 AM »
Per PPs request from another thread.

I found this recipe online a few years ago and it is a pretty big hit.  You NEED to have the lemon sauce with the gingerbread cake, it's what makes you go "Wow" when you eat it.  ;D  And it's important to sift all the ingredients like it says in the recipe because it makes it really fluffy and light.

Gingerbread cake


   2 cups all-purpose flour, sifted before measuring
   1/3 cup sugar
   1 teaspoon salt
   1/2 teaspoon baking powder
   1 teaspoon baking soda
   1 teaspoon cinnamon
   1 1/2 teaspoons ground ginger
   1/2 teaspoon ground cloves
   1/2 cup melted butter
   1 cup molasses
   1 egg
   1/2 cup buttermilk or sour milk (1 teaspoon vinegar and enough milk to make 1/2 cup)
   1/4 cup hot water

Preheat oven to 350. Sift together the flour, sugar, salt, baking powder, baking soda, and spices. Stir in melted butter, molasses, egg, and buttermilk or sour milk. Beat in hot water. Pour batter into a generously greased and floured 8-inch square pan. Bake for 45 to 50 minutes, until cake springs back when lightly touched with finger.

Lemon Sauce

   3/4 cup granulated sugar
   5 teaspoons cornstarch
   Dash salt
   1 1/2 cups boiling water
   1 heaping tablespoon finely grated lemon zest
   3 tablespoons fresh lemon juice
   1 tablespoon butter

In a saucepan, combine the granulated sugar, cornstarch, and salt. Add boiling water and cook, stirring constantly, until mixture is thick and clear. Stir in lemon zest, juice, and butter. Serve warm over gingerbread cake.

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