This Gingerbread Cake is incredibly moist and tender and when paired with the lemon sauce, absolutely irresistible. You have got to try this recipe if you’ve never paired gingerbread and lemon before. Life changing, I tell ya!
I know that gingerbreads are typically reserved for the holiday season, but I crave the flavor combination of ginger, nutmeg and cinnamon year round. The tangy lemon zest pairing in this gingerbread cake recipe takes it to a whole new level. You could make it any time. Trust me though, every holiday season, this gingerbread cake with lemon sauce is on repeat weekly.
This is every baker’s dream cake, it is packed with so much flavor and it is so easy! Plus, it just feels warm and cozy. Pour yourself a cup of coffee and plop down in front of the fireplace and enjoy every last bite.
Tips for the perfect Gingerbread Cake
Make sure your eggs are at room temperature.
You can substitute butter for the shortening in this recipe. (They are usually interchangeable in cake recipes)
The quality of your molasses can make a big difference in this cake. I recommend using Unsulphured molasses.
I doubled all of the spices to create the MOST flavorful Gingerbread Cake ever. (The original recipe uses half the amounts.)
This cake also pairs great with whipped cream, ice cream, or cream cheese toppings!
Grate a little lemon zest on the top to add a beautiful visual to your already perfect cake. It just throws the whole thing over the top!