Gingerbread Cake with Lemon Sauce

Perfect old-fashioned treat to warm up with after a day outside in the cold.
  • Prep time 15 mins
  • Cook time 40 mins
  • Yields 16 squares (or 9, if using square pan)
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  • Recipe Attribution Suvi Teigen

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup molasses
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 cup buttermilk
  • FOR SAUCE
  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup water
  • 1 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp butter

Equipment

  • measuring cups and spoons
  • bowl
  • mixer
  • spatula
  • 9" x 13" cake pan (or 9" square pan if you want it higher)
  • saucepan

Directions

Cake  

  1. Cream butter and sugar in bowl.
  2. Add eggs and molasses and mix.
  3. Add remaining ingredients and beat at medium speed until smooth.
  4. Spread batter in a greased 9" x 13" pan (or 9" square).
  5. Bake at 350° F until toothpick inserted in center comes out clean, about 30 minutes in a 9" x 13" pan or 40 minutes in a 9" square pan. 

Sauce

  1. In saucepan, combine sugar, cornstarch and salt. Gradually stir in water.  
  2. Cook over medium heat, stirring the whole time, until mixture comes to a boil and is thickened.
  3. Remove from heat and stir in lemon zest, juice and butter.
  4. Spoon warm lemon sauce over cake.

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