Best 14 Gingerbread With Lemon Topping Recipes

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Gingerbread with lemon topping is a classic holiday treat that is sure to bring joy to your family and friends. This comforting dessert brings together the warm, spicy flavors of gingerbread with the bright, citrusy zing of lemon. This combination creates a perfect balance between sweet and tart, making it a popular choice for any holiday gathering. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will walk you through each step of creating this delicious treat, ensuring that your gingerbread with lemon topping comes out perfect every time.

Let's cook with our recipes!

GINGERBREAD WITH LEMON SAUCE



Gingerbread with Lemon Sauce image

From Panguitch, Utah, Lucile Proctor shares a very moist spiced cake that's topped with an old-fashioned-tasting lemon sauce. "The simple dessert is incredibly quick to make, so it's perfect for drop-in guests," she assures.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 17

1/4 cup shortening
1 tablespoon sugar
1 large egg
1/2 cup molasses
1/2 cup boiling water
1-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
LEMON SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1 large egg, beaten
2 to 3 tablespoons lemon juice
1 tablespoon grated lemon zest

Steps:

  • In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, molasses and water. Combine the flour, cinnamon, baking soda, ginger and salt; gradually add to creamed mixture and mix well. , Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 5-6 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted in the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. , In a 1-qt. microwave-safe bowl, combine the sugar, butter and water. Microwave, uncovered, on high for 1-2 minutes or until butter is melted and mixture begins to boil; stir. , Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 45 seconds. Stir in lemon juice and zest. Cook 45 seconds longer or until slightly thickened. Serve with the gingerbread.

Nutrition Facts : Calories 405 calories, Fat 19g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 292mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

GINGERBREAD WITH LEMON SAUCE



Gingerbread with Lemon Sauce image

This was my favorite dessert when I was a little girl. I can remember clearly the smell of the gingerbread cooking in the oven--even now the smell bring goose bumps. Having two brothers I had to compete vigorously for my share of seconds. If I lost, my mother would always give me her piece when the the boys weren't looking. I don't have it any longer, but I remember finding this recipe many years later on a little scrap of paper in the pages of my mother's favorite cookbook.

Provided by Mary Leverington

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 19

2 cups sifted flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 cup wheat germ
2 eggs
1 cup buttermilk
3/4 cup molasses
1/3 cup vegetable oil
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup boiling water
2 tablespoons butter
1 teaspoon grated fresh lemon rind
3 tablespoons lemon juice

Steps:

  • Gingerbread: Grease 9x9x2" baking pan.
  • Preheat oven to 350 degrees F.
  • Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
  • Stir in the wheat germ.
  • Beat eggs in a medium size bowl until frothy.
  • Stir in buttermilk, molasses and oil, mixing well.
  • Stir liquid ingredients into dry ingredients, mixing well.
  • Pour into prepared pan.
  • Bake in oven for 35 minutes or until top springs back when pressed.
  • Cool in pan on wire rack.
  • Cut into squares.
  • Serve warm with Lemon Sauce.
  • Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
  • Stir in boiling water and bring to boil again, stirring constantly.
  • Lower heat and simmer, stirring, until sauce is thickened and clear.
  • Stir in butter, lemon rind and juice.
  • Pour over warm Gingerbread.

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE



Contest-Winning Gingerbread with Lemon Sauce image

I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 20

1 cup shortening
1 cup sugar
1 cup molasses
2 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water
LEMON SAUCE:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup half-and-half cream
2 large egg yolks, beaten
2 tablespoons butter
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

OLD-FASHIONED GINGERBREAD



Old-Fashioned Gingerbread image

Provided by Ina Garten

Categories     dessert

Time 2h50m

Yield 9 servings

Number Of Ingredients 15

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
1 cup confectioners' sugar, optional
2 tablespoons plus 1 teaspoon freshly squeezed orange juice

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
  • Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
  • Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
  • When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

SLOW COOKER GINGERBREAD CAKE WITH LEMON SAUCE



Slow Cooker Gingerbread Cake with Lemon Sauce image

Husband had 2 slices of this slow cooker cake! Sprinkle with powdered sugar and grated lemon rind.

Provided by Melsey62

Categories     Holidays and Events Recipes     Christmas     Bread     Gingerbread

Time 2h10m

Yield 10

Number Of Ingredients 17

½ cup unsalted butter, softened
½ cup white sugar
1 large egg, lightly beaten
1 cup molasses
2 ½ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot coffee
½ cup powdered sugar
¼ cup water
2 medium lemons, juiced
2 teaspoons cornstarch
1 pinch salt
1 tablespoon unsalted butter

Steps:

  • Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
  • Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
  • Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
  • Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
  • While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
  • Top cake with lemon sauce.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 67.8 g, Cholesterol 46.1 mg, Fat 11.3 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 343.5 mg, Sugar 34.5 g

MOIST GINGERBREAD CAKE WITH LEMON GLAZE



Moist Gingerbread Cake With Lemon Glaze image

This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners' sugar, sifted
2 to 4 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
  • In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
  • Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
  • Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
  • Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a 9-inch square baking pan.
  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

GINGERBREAD WITH LEMON TOPPING



Gingerbread with Lemon Topping image

Add a twist to the regular gingerbread with a distinctive lemon sauce topping. You can make it sweeter or spicier to suit your taste.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 17

1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1/2 cup mild-flavor (light) or full-flavor (dark) molasses
1/2 cup hot water
1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 1/4 cups water
1 egg yolk, beaten
1 tablespoon grated lemon peel
2 tablespoons lemon juice

Steps:

  • Heat oven to 325°F. Spray 9x5-inch or 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
  • Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.

Nutrition Facts : Calories 300, Carbohydrate 52 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 g

LEMON-TOPPED GINGERBREAD



Lemon-Topped Gingerbread image

Yummy gingerbread is even better when you serve it with a sweet-tart lemon sauce.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Number Of Ingredients 12

1/2 cup Gold Medal™ all-purpose flour
1/2 cup Gold Medal™ whole wheat flour
1/4 cup molasses
1/4 cup hot water
2 tablespoons packed brown sugar
2 tablespoons shortening
2 tablespoons fat-free cholesterol-free egg product or 1 egg white
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 tablespoon salt
Easy Lemon Sauce

Steps:

  • Heat oven to 325°F. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray.
  • Beat all ingredients except Easy Lemon Sauce in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Serve warm or cool with Easy Lemon Sauce.

Nutrition Facts : Calories 145, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg

ALL-BRANAND#153; GINGERBREAD WITH LEMON SAUCE



All-Branand#153; Gingerbread with Lemon Sauce image

This recipe features the classic flavor combination of sweet, spicy gingerbread topped with tart lemon sauce.

Provided by Melissa d'Arabian : Food Network

Time 35m

Yield 16 servings

Number Of Ingredients 19

1 cup Kellogg's® All-Bran® Original cereal
1 cup low-fat buttermilk
1/2 cup molasses
1/2 cup unsweetened applesauce
2 1/2 cups all-purpose flour
2 teaspoons ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt*
1/2 cup unsalted butter, softened*
1/2 cup sugar
1 egg
Lemon Sauce:
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup water
1/4 cup lemon juice
2 teaspoons grated lemon peel

Steps:

  • 1. In small bowl stir together KELLOGG'S ALL-BRAN ORIGINAL cereal, buttermilk, molasses and applesauce. Set aside.
  • 2. In another small bowl combine the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  • 3. In large mixer bowl beat butter and 1/2 cup sugar on medium speed of electric mixer until combined. Add egg. Beat until fluffy. Alternately add cereal mixture and flour mixture, beating until combined after each addition. Spread in 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in dish for 10 minutes. Invert onto cooling rack. Remove from dish. Cool completely. Cut into squares.
  • 4. Meanwhile, for lemon sauce, in small saucepan combine 1/4 cup sugar and cornstarch. Stir in water. Cook and stir over medium heat until thickened and boiling. Remove from heat. Stir in lemon juice and peel.
  • 5. Serve lemon sauce warm or chilled over gingerbread squares.
  • *Note: If desired, replace unsalted butter with regular salted butter and omit the 1/4 teaspoon salt.
  • For more great recipes, visit www.Kelloggs.com.
  • ®, ™, © 2010 Kellogg NA Co.

FRESH GINGERBREAD WITH LEMON ICING



Fresh Gingerbread with Lemon Icing image

Provided by Nigella Lawson

Categories     Ginger     Dessert     Bake     Lemon     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 squares

Number Of Ingredients 16

For the gingerbread:
1/2 cup plus 2 tablespoons unsalted butter
1/2 cup plus 2 tablespoons brown sugar
3/4 cup plus 1 tablespoon light corn syrup
3/4 cup plus 1 tablespoon molasses
2 teaspoons fresh ginger, finely grated
1 teaspoon ground cinnamon
1 cup plus 2 tablespoons milk
2 large eggs, beaten to mix
1 teaspoon baking soda, dissolved in 2 tablespoons warm water
2 cups all-purpose flour
roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper
For the icing:
1 tablespoons lemon juice
1/2 cup plus 2 tablespoons confectioners' sugar, sifted
1 tablespoon warm water

Steps:

  • Preheat the oven to 325°F.
  • In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
  • Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
  • And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

GINGERBREAD WITH LEMON SAUCE



GINGERBREAD WITH LEMON SAUCE image

Categories     Cake     Ginger     Dessert     Bake     Christmas

Yield 8-9 servings

Number Of Ingredients 18

1/2 cup sugar
4 tablespoon (1/2 stick) unsalted butter, softened
1 cup flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup nonfat plain yogurt or buttermilk
1/4 cup light molasses
1 egg, slightly beaten
Lemon Sauce
1/2 cup sugar
4 tablespoon (1/2 stick) unsalted butter
2 tablespoon fresh lemon juice
1 teaspoon grated lemon rind (zest)
1/4 cup water
Strips of lemon peel, for garnish

Steps:

  • 1. To make gingerbread: Preheat oven to 375 degrees. Lightly grease an 8-inch square or round cake pan. 2. In a large bowl, cream together 1/2 cup sugar and 4 tablespoons butter. 3. In another bowl, mix flour, ginger, cinnamon, allspice and salt. Blend into the creamed ingredients until the mixture resembles moist crumbs. Transfer a third of the mixture to another bowl and reserve. 4. To the remaining mixture, add baking soda, yogurt, molasses and egg. Stir until the batter is evenly blended. Pour into the prepared pan. Sprinkle evenly with the reserved batter. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. 5. To make lemon sauce: In a small saucepan, combine 1/2 cup sugar, 4 tablespoons butter, lemon juice, lemon rind and water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer for 4 minutes, stirring until the mixture is clear and slightly thickened. Serve warm over gingerbread. Top with strips of lemon peel, if desired. Note: The recipe originates with Duluth cookbook author Beatrice Ojakangas. Serve it with hot tea or strong coffee. From "Come One, Come All."

CRAZY GINGERBREAD (WITH LEMON SAUCE)



Crazy Gingerbread (With Lemon Sauce) image

This is one of my mom's old favorites, and I've made it many times too. It's similar to "Crazy Cake" which is chocolate but follows the same procedure. These recipes were popular in the 70's (in my neighborhood, anyway!). (I'm posting the Lemon Sauce recipe separately to keep those ingredients separate from the cake ingredients.)

Provided by TapestryThreads

Categories     Dessert

Time 40m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 13

1 1/2 cups flour, plus
3 tablespoons flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon ginger
1 tablespoon vinegar
6 tablespoons oil
1 teaspoon vanilla
1/4 cup molasses
3/4 cup water

Steps:

  • Preheat oven to 375º.
  • In an ungreased 8x8 inch pan, stir together all dry ingredients.
  • With a spoon, make three "wells" in the dry ingredients. In one "well" put the vinegar, in another the oil, and in the third the vanilla.
  • Mix the water and molasses in a separate bowl. Pour over the dry ingredients and mix quickly with a fork. Mix until lumps are gone, but do not beat.
  • Bake at 375º for about 30 minutes.
  • Cut and serve from baking pan, with lemon sauce, applesauce, or whipped cream.
  • See my recipe for "Lemon Sauce" at this site. The contrasting lemon flavor and moistness added by the sauce is what adds the finishing touch to this cake, making it suitable for a company dessert!

Nutrition Facts : Calories 260.3, Fat 9.3, SaturatedFat 1.2, Sodium 209.4, Carbohydrate 42, Fiber 0.8, Sugar 22, Protein 2.5

GINGERBREAD TREES WITH LEMON ICING



Gingerbread Trees with Lemon Icing image

Drizzles of lemony icing and sprinklings of sanding sugar give these simple gingerbread triangles their Christmas tree appearance and holiday flair.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 60

Number Of Ingredients 13

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses
2 tablespoons fresh lemon juice
1 1/3 cups confectioners' sugar
Sanding or coarse sugar (optional)

Steps:

  • Make cookies: In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.
  • Make icing: In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired.

Nutrition Facts : Calories 214 g, Fat 9 g, Protein 2 g

Tips:

  • For a crispy gingerbread, use a higher baking temperature (375°F) and bake for a shorter amount of time.
  • For a chewy gingerbread, use a lower baking temperature (325°F) and bake for a longer amount of time.
  • To prevent the gingerbread from becoming too hard, add 1/4 cup of molasses to the batter.
  • For a more flavorful gingerbread, use a combination of spices, such as cinnamon, nutmeg, and ginger.
  • If you don't have time to make the lemon topping, you can simply sprinkle the gingerbread with powdered sugar.

Conclusion:

This classic gingerbread recipe with lemon topping is a delicious and festive treat that is perfect for the holidays. With its warm spices and tangy lemon flavor, this gingerbread is sure to be a hit with everyone who tries it. So next time you're looking for a holiday dessert, give this recipe a try. You won't be disappointed!

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