Contest-Winning Gingerbread with Lemon Sauce Recipe
Contest-Winning Gingerbread with Lemon Sauce Recipe photo by Taste of Home

Contest-Winning Gingerbread with Lemon Sauce Recipe

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I asked my mother-in-law for this recipe once I learned that this fluffy spice cake topped with tangy lemon sauce is my husband's favorite. Now I make it whenever he needs an extra-special treat. It never fails to make us both smile.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:16-20 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 16-20 servings


  • 1 cup shortening
  • 1 cup sugar
  • 1 cup molasses
  • 2 eggs
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup hot water
  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • Dash salt
  • Dash nutmeg
  • 1 cup water
  • 2 egg yolks, beaten
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon peel

Nutritional Facts

1 piece with about 1 tablespoon sauce equals 283 calories, 12 g fat (3 g saturated fat), 46 mg cholesterol, 304 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, beat the shortening, sugar, molasses and eggs until well blended. Combine the flour, baking soda, salt, ginger and cinnamon; add to molasses mixture alternately with hot water.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. Meanwhile, in a saucepan, combine the sugar, cornstarch, salt, nutmeg and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  4. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Serve with warm cake. Refrigerate leftover sauce. Yield: 20 servings.
Originally published as Gingerbread with Lemon Sauce in Taste of Home December/January 2001, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Dec. 23, 2011

"i made this a few years back for christmas and i'm making again this year. the lemon sauce is an amazing compliment to the spicy cake!"

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