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5 from 1 vote

Gingerbread Cake with Lemon Sauce

A traditional gingerbread cake with lemon sauce dates back to Colonial Virginia, and has been loved for generations!
Course Dessert
Cuisine American
Keyword gingerbread cake, gingerbread cake recipe, moist gingerbread cake, old fashioned gingerbread cake, recipe for gingerbread cake
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes
Servings 9 slices
Calories 137kcal
Author Blair Lonergan

Ingredients

GINGERBREAD

LEMON SAUCE

Instructions

  • Preheat oven to 350°F. Grease and flour an 8-inch or 9-inch square baking pan, spray with nonstick baking spray, or line with parchment paper; set aside.
  • In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  • In a separate bowl, whisk together the egg, oil, sugar, and molasses.
  • Add the egg mixture to the dry ingredients; stir just until combined. Do not over-mix.
  • Pour boiling water over the top of the mixture; stir until smooth.
  • Transfer the batter to the prepared pan.
  • Bake for 22-28 minutes, until a toothpick inserted in the center comes out clean. Be careful not to overbake the cake or it will become dry.
  • Cool on a wire rack before slicing. Dust with powdered sugar, top with a dollop of whipped cream, or drizzle warm lemon sauce over top.

FOR THE LEMON SAUCE

  • In a small saucepan, whisk together sugar and cornstarch. Gradually add the boiling water.
  • Place the pan over medium heat on the stovetop. Cook, stirring constantly, until the sauce thickens.
  • Remove from the heat. Add the lemon juice, lemon zest, butter, and vanilla extract. Whisk just until the butter melts and the sauce is smooth.
  • Spoon or drizzle the sauce over individual slices of gingerbread.

Notes

  • Be careful not to over-mix the batter. Stir just until combined, but no more. Over-mixing the batter can cause the cake to become tough and dry.
  • For a stronger flavor, increase the ginger and other spices in the cake. You can use 1 tablespoon of ground ginger, as well as extra cinnamon, cloves, and nutmeg. You might also like to add a dash of allspice.
  • Do not substitute with blackstrap molasses in this recipe. The blackstrap molasses has a different flavor and texture, so it is not an equal substitute.
  • The lemon sauce is an optional topping, but it adds great moisture and flavor to the cake. If you prefer, you can omit the lemon sauce and instead just dust the cake with powdered sugar, finish with a dollop of whipped cream, or top the cake with a classic cream cheese frosting.

Nutrition

Serving: 1slice of cake (not including lemon sauce) | Calories: 137kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 385mg | Potassium: 39mg | Fiber: 1g | Sugar: 11g | Vitamin A: 27IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 1mg