RECIPE: Gingerbread Cake with Warm Lemon Sauce
This cozy, nostalgic soft gingerbread recipe could easily be served on its own, but a warm, tart-sweet lemon sauce takes it to new heights. Perfect for the holidays! Image: Rinne Allen
This recipe comes to us from Baking in the American South: 200 Recipes and Their Untold Stories by Anne Byrn. Copyright © 2024 by Anne Byrn. Photographs © 2024 by Rinne Allen. Used by permission of Harper Celebrate.
Gingerbread Cake with Warm Lemon Sauce
Ingredients
Gingerbread
- Vegetable oil spray for prepping the pan
- 1 cup (200 grams) granulated sugar
- 1 cup vegetable oil OR 1/2 cup oil and 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup sorghum or molasses
- 2 cups (240 grams) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves or nutmeg, or both
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1/2 cup hot water
Warm Lemon Sauce
- 8 tbsp (1 stick/114 grams) salted butter if using unsalted, add 1/4 teaspoon salt
- 1 cup (200 grams) granulated sugar
- 1 large egg, lightly beaten
- 1/4 cup water
- 1 tsp grated lemon zest
- 3 tbsp lemon juice from 1 extra-large lemon or 2 medium lemons
Instructions
Gingerbread
- Heat the oven to 350oF, with a rack in the middle. Mist a 7-by-11-inch glass dish (or a 9-inch square or 9-inch springform) with vegetable oil spray and set aside.
- Place the sugar and oil (or combination of oil and applesauce) in a large bowl and beat with an electric mixer on low speed (or by hand) until combined, 30 seconds. Add the eggs and sorghum or molasses and beat until the eggs are well combined, 1 minute more.
- Whisk together the flour, ginger, cinnamon, cloves (and/or nutmeg, if you like), and salt in a medium bowl. Dissolve the baking soda in the hot water. Stir the flour mixture into the batter alternately with the hot water, blending until just combined. Pour into the prepared pan.
- Bake until the cake springs back when lightly pressed in the center, 40 to 45 minutes. Serve warm with Warm Lemon Sauce.
Warm Lemon Sauce
- Place the butter in a medium heavy saucepan and let it melt over low heat. Remove the pan from the heat and stir in the sugar, lightly beaten egg, water, lemon zest, and lemon juice.
- Return the pan to low heat and cook, whisking constantly, until the mixture thickens and bubbles appear around the edges of the pan, 7 to 8 minutes. Serve at once.
Nutrition
This article contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.
**********
For more seasonal recipes and entertaining ideas, follow us on Pinterest!
2 thoughts on “RECIPE: Gingerbread Cake with Warm Lemon Sauce”
Leave a Comment
Our unofficial motto at StyleBlueprint is "Be kind. Do good." We encourage this to be the basis for all comments on our articles. Provide feedback that adds to the story. Some controversy or disagreements are part of any good dialogue between friends, but anything that tears down or belittles others is subject to disapproval or removal. Thank you for being a member of the StyleBlueprint community! View our Community Guidelines.
You must log in to post a comment.
Delicious!
Yummy! The combination of the the cake with the warm lemon sauce on the top is so good.