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That lemony sauce puts this cake over the top!
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Gingerbread Cake with Lemon Sauce

This Gingerbread Cake is incredibly moist and tender and when paired with the lemon sauce, absolutely irresistible.
Prep Time15 minutes
Cook Time42 minutes
Total Time57 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Amanda Rettke-iamhomesteader.com


Gingerbread Cake

  • 1 cup vegetable shortening
  • 1 cup granulated sugar
  • 1 cup molasses, (unsulphured recommended)
  • 2 large eggs
  • 3 cups all-purpose our
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 cup hot water

Lemon Sauce

  • ½ cup granulated sugar
  • 2 teaspoons cornstarch
  • pinch kosher salt
  • pinch of nutmeg
  • 1 cup half-and-half
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 3-4 tablespoons lemon juice
  • lemon zest, for garnish



  • Preheat oven to 350°F and spray a 9x13-inch baking pan with non-stick cooking spray.
  • 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 flour, baking soda, salt, ginger, and cinnamon until combined. Reduce the speed to low and add about ⅓ of the flour mixture, followed by half of the hot water. Scrape down the sides of the bowl and add ½ of the remaining flour. Pour in the remaining water and the rest of the flour.
  • Transfer to the prepared baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
  • Set baking pan on a cooling rack.

Lemon Sauce

  • When ready, 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 ¼ 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. Remove from heat and stir in the butter and lemon juice.
  • Spoon the lemon sauce over the cake and garnish with the lemon zest.