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Gingerbread with Lemon Sauce

 Gingerbread with Lemon Sauce
From Panguitch, Utah, Lucile Proctor shares a very moist spiced cake that's topped with an old-fashioned-tasting lemon sauce. "The simple dessert is incredibly quick to make, so it's perfect for drop-in guests," she assures.
6-8 ServingsPrep: 20 min. + cooling


  • 1/4 cup shortening
  • 1 tablespoon sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup boiling water
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 1 egg, beaten
  • 2 to 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel


  • In a small bowl, cream shortening and sugar until light and fluffy.
  • Beat in the egg, molasses and water. Combine the flour, cinnamon,
  • baking soda, ginger and salt; gradually add to creamed mixture and
  • mix well.
  • Pour into a greased 9-in. microwave-safe pie plate. Microwave,
  • uncovered, on high for 5-6 minutes, rotating a quarter turn every 2

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Gingerbread with Lemon Sauce (continued)

Directions (continued)

  • minutes, or until a toothpick inserted near the center comes out
  • clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed
  • paper and invert onto a serving plate.
  • In a 1-qt. microwave-safe bowl, combine the sugar, butter and water.
  • Microwave, uncovered, on high for 1-2 minutes or until butter is
  • melted and mixture begins to boil; stir.
  • Add a small amount to egg; beat well. Return all to the bowl.
  • Microwave on high for 45 seconds. Stir in lemon juice and peel. Cook
  • 45 seconds longer or until slightly thickened. Serve with the
  • gingerbread. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 405 calories, 19 g fat (9 g saturated fat), 84 mg cholesterol, 292 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.