Gingerbread Cake with Lemon Sauce
Servings: 8 people
Calories: 568kcal
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!
Print Recipe
Equipment
- 9x9" or 10x10" baking pan or dish
Ingredients
- 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
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.2½ cups all-purpose flour, 1½ teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon baking soda, ½ teaspoon salt
- 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.½ cup unsalted butter, ¾ cup brown sugar
- Add molasses and then eggs one at a time. Mix until completely combined.¾ cup molasses, 2 eggs
- 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!1 cup whole milk
- 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 constantly1 cup granulated sugar, ½ cup unsalted butter, ¾ cup heavy cream, 1 tablespoon lemon juice, 2 teaspoon lemon zest
- 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).2 tablespoon cornstarch
Video
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
Calories: 568kcal | Carbohydrates: 101g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 136mg | Sodium: 283mg | Potassium: 604mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1146IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 4mg