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Warm Gingerbread Cake with Lemon Sauce

gingerbread cake recipe
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Ingredients

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  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • 1 large egg, at room temperature
  • ½ cup molasses (not blackstrap)
  • ¾ cup milk, at room temperature
  • 1 tbsp freshly grated ginger (optional)
  • ½ tsp nutmeg (optional)
  • For the Lemon Sauce:
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • ¼ cup powdered sugar
  • 1 tbsp butter
  • ¼ cup heavy cream (optional)
  • ½ tsp vanilla extract (optional)
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Line bottom with parchment paper for easier removal.
  2. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
  3. In a large bowl using an electric mixer, beat softened butter and brown sugar on medium-high speed for 3-4 minutes until light and fluffy.
  4. Beat in the egg until incorporated, then add molasses and mix until smooth. Gradually add milk while mixing on low speed.
  5. Stir in lemon zest and 1 tablespoon of lemon juice, reserving the rest for the sauce.
  6. Gradually add the dry ingredients to the wet mixture, folding gently just until combined. Do not overmix.
  7. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then remove the springform ring and cool on a wire rack.
  9. While the cake cools, prepare the lemon sauce by combining remaining lemon juice, powdered sugar, and butter in a small saucepan over low heat.
  10. Stir constantly until butter melts and mixture becomes smooth, about 2-3 minutes. For a creamier sauce, add optional heavy cream.
  11. Serve cake warm or at room temperature with warm lemon sauce drizzled over each slice.

Notes

  • For the most flavorful cake, make sure your spices are fresh – replace any that have been in your pantry over a year.
  • This cake actually improves with time as flavors meld, making it perfect to prepare a day ahead.
  • The sauce can be made up to 3 days in advance and gently reheated before serving.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: warm gingerbread cake lemon sauce, gingerbread cake recipe, lemon sauce for cake, spiced holiday cake, moist gingerbread dessert

Find it online: https://www.joyliciousrecipes.com/warm-gingerbread-cake-lemon-sauce/