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!
GINGERBREAD CAKE WITH LEMON SAUCE
This Gingerbread Cake is incredibly moist and tender and when paired with the lemon sauce, absolutely irresistible.
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup molasses Unsulphured recommend
- 2 large eggs
- 3 cups all-purpose our
- 1 -1/2 teaspoons baking soda
- 1 -1/2 teaspoons salt
- 2 teaspoons McCormick ground ginger
- 2 teaspoons McCormick ground cinnamon
- 1 cup hot water
- 1/2 cup sugar
- 2 teaspoons cornstarch
- Dash salt
- Dash nutmeg
- 1 cup half-and-half cream
- 2 large egg yolks
- 2 tablespoons butter
- 3 to 4 tablespoons lemon juice
- Grated lemon zest for garnishing
- Preheat oven to 350°F and grease a 9x13 baking pan.
In a stand mixer fitted with the paddle attachment, cream together the shortening, sugar, molasses, and egg until smooth.
In a medium bowl, whisk together the our, baking soda, salt, ginger, and cinnamon until combined. Reduce the speed to low and add about a third of the our mixture, followed by half of the hot water. Scrape down the sides of the bowl and add half of the remaining flour. Pour in the remaining water and the rest of the flour.
Transfer to the prepared baking pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Set baking pan on a cooling rack.
Make the lemon sauce by stirring together the sugar, cornstarch, salt, nutmeg, and half-and-half in a small saucepan over medium heat. Continue to cook until bubbly, thickened and smooth. Reduce heat to low and continue stirring occasionally while preparing the next steps.
In a small bowl, beat the egg yolks. Remove the saucepan from heat and slowly stir about 1/4 cup of the sugar mixture with the egg yolks.
Transfer back to the saucepan and heat on medium until boiling. Cook for another 2 minutes. Off the heat and stir in the butter and lemon juice.
- Spoon over the cake and garnish with the lemon zest.