Every holiday season, this gingerbread cake with lemon sauce is on repeat weekly. It’s 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!
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!