Gingerbread Cake with Lemon Sauce Recipe

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Gingerbread Cake with Lemon Sauce Recipe

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Our Test Kitchen updated this moist, delicious classic with a zippy lemon sauce that complements the cake's delicate ginger flavor.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 2 cups cake flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup dark molasses
  • 1/4 cup butter, melted
  • SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 tablespoon butter
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 2 drops yellow food coloring, optional

Directions

In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, applesauce, molasses and butter; mix well. Stir into dry ingredients just until moistened.
Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter until melted. Add the lemon juice, lemon peel and food coloring if desired; mix well. Serve with cake. Yield: 12 servings.
Originally published as Gingerbread with Lemon Sauce in Light & Tasty December/January 2007, p51

Nutritional Facts

1 slice: 251 calories, 6g fat (3g saturated fat), 31mg cholesterol, 330mg sodium, 48g carbohydrate (27g sugars, 1g fiber), 3g protein.

  • 2 cups cake flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup dark molasses
  • 1/4 cup butter, melted
  • SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 tablespoon butter
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 2 drops yellow food coloring, optional
  1. In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, applesauce, molasses and butter; mix well. Stir into dry ingredients just until moistened.
  2. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter until melted. Add the lemon juice, lemon peel and food coloring if desired; mix well. Serve with cake. Yield: 12 servings.
Originally published as Gingerbread with Lemon Sauce in Light & Tasty December/January 2007, p51

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