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That lemony sauce puts this cake 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.

Course Dessert
Cuisine American
Keyword GINGERBREAD CAKE, GINGERBREAD CAKE WITH LEMON SAUCE
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings 8 servings

Ingredients

GINGERBREAD CAKE

  • 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

LEMON SAUCE

  • 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

Instructions

  1. Preheat oven to 350°F and grease a 9x13 baking pan.
  2. In a stand mixer fitted with the paddle attachment, cream together the shortening, sugar, molasses, and egg until smooth.

  3. 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.

  4. Transfer to the prepared baking pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.

  5. Set baking pan on a cooling rack.
  6. 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.

  7. 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.

  8. 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.

  9. Spoon over the cake and garnish with the lemon zest.