gingerbread and lemon sauce recipe

Written BySheba G Updated On
gingerbread and lemon sauce recipe
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The Best gingerbread and lemon sauce recipe

I’m so excited to share this gingerbread and lemon sauce recipe with you all! This classic dessert is a staple in many households, especially during the holiday season.

I remember my grandmother making it for me when I was a kid, and I’ve been perfecting the recipe ever since. The combination of warm spices, molasses, and citrusy lemon sauce is absolute perfection.

It’s a dish that’s sure to become a favorite in your household too! One of the things I love about this recipe is how easy it is to make.

The ingredients are simple, and the instructions are straightforward. It’s perfect for a weeknight dessert or a special occasion like Christmas dinner.

My family and kids love it when I make it for them, and it’s always a hit at potlucks and family gatherings. Plus, the health benefits of gingerbread are numerous – it’s packed with antioxidants, fiber, and other essential nutrients that keep us feeling full and satisfied.

So go ahead, give this recipe a try, and let me know what you think!

Gingerbread with Lemon Sauce

Gingerbread with Lemon Sauce

4.9 from 615 votes

A moist and spiced gingerbread cake served with a tangy lemon sauce. The warm gingerbread pairs perfectly with the bright citrus sauce for a comforting dessert.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Gingerbread

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 cup molasses
1 cup hot water

For the Lemon Sauce

1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup water
1/4 cup fresh lemon juice
1 tablespoon unsalted butter
1 teaspoon lemon zest

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×9 inch baking pan with butter or non-stick spray to prevent sticking.
3In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
4Set this dry mixture aside for later use.
5In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the egg and beat until well combined, then mix in the molasses.
7Gradually add the dry ingredients to the butter mixture, alternating with the hot water, and mix on low speed until just combined.
8The batter will be thin, which is correct.
9Pour the batter into the prepared pan and spread it evenly.
10Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
11While the gingerbread bakes, make the lemon sauce.
12In a small saucepan, whisk together the sugar and cornstarch, then stir in the water and lemon juice.
13Cook the sauce over medium heat, stirring constantly, until it thickens and comes to a boil, about 5 minutes.
14Boil for 1 minute, then remove from heat and stir in the butter and lemon zest until smooth.
15Let the gingerbread cool in the pan for 10 minutes before cutting into squares.
16Serve warm with the lemon sauce drizzled on top.

🔧Equipment

9×9 inch baking pan
Mixing bowls
Whisk
Electric mixer
Saucepan
Measuring cups and spoons
Toothpick

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 380mg🌾Total Carbs: 56g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

For a spicier gingerbread, add 1/4 teaspoon of ground nutmeg. The lemon sauce can be made ahead and reheated gently before serving.

This gingerbread and lemon sauce recipe is a game-changer for any occasion – whether it’s a holiday gathering or just a Tuesday night dinner. The best part?

It’s ridiculously easy to make ahead of time and store in the fridge or freezer until you’re ready to serve it. My family loves when I whip up a batch of this deliciousness on short notice, and I’m sure yours will too!

❓ Frequently Asked Questions About Gingerbread with Lemon Sauce

Q: What type of flour should I use for this gingerbread recipe?

I recommend using unbleached all-purpose flour for this recipe. It will give your gingerbread the best texture and flavor.

Q: Can I make this gingerbread in advance?

Yes, you can make the dough ahead of time and store it in the fridge for up to 2 days or freeze it for up to 2 months.

Q: How do I ensure my lemon sauce doesn’t curdle?

To prevent curdling, make sure to whisk your lemon juice mixture constantly while adding it to the warm sugar syrup.

Q: Can I substitute any of the spices in this recipe?

You can adjust the amount of spices to your liking or substitute some of them with other spices if you prefer.

Q: How do I store leftover gingerbread?

Store leftover gingerbread in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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