Gingerbread Cake with Lemon Sauce

A moist cake full of seasonal spice, topped with a dollop of whip cream, and drenched in a avorful lemon sauce. Served warm, the cake absorbs the sauce, mingling, allowing the bright citrus to liven up the rich spice of the cake. Alone, the cake and sauce don't have a lot of sweetness. By topping it with a sweetened whipped cream, you add a layer of sweat creaminess that makes this cake irresistible.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 50 mins

Course Dessert

Servings slices

Ingredients

Gingerbread Cake

½ cup unsalted butter room temperature
½ cup granulated sugar
¼ cup dark brown sugar
2 cups cake flour
2 teaspoon baking soda
1 tablespoon fresh ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
½ teaspoon salt
2 large eggs
⅔ cup molasses
¾ cup buttermilk or whole milk
2 tablespoon oil

Lemon Sauce

½ cup granulated sugar
2 tablespoon cornstarch
½ teaspoon salt
2 large egg yolks
1 tablespoon unsalted butter cold
2 medium lemons (the zest and juice)
¼ cup heavy cream

Instructions

Gingerbread Cake

Preheat oven to 350F. Grease and line an 8x8x2 inch cake pan. Set aside.
In a stand mixer, cream butter and sugars for 6-8 minutes, until light and uy. Add eggs one at a time.
½ cup unsalted butter, ½ cup granulated sugar, ¼ cup dark brown sugar
In a separate bowl, combine dry ingredients. In another bowl, combine fresh ginger, milk, oil, and molasses. Alternate adding dry and wet ingredients into the stand mixer until fully incorporated.
2 cups cake flour, 2 teaspoon baking soda, 1 tablespoon fresh ginger, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground cloves, ½ teaspoon allspice, ½ teaspoon salt, 2 large eggs, ⅔ cup molasses, ¾ cup buttermilk or whole milk, 2 tablespoon oil
Pour batter into cake pan and bake 45-55 minutes, until a knife put into the center of cake comes out clean. Let cool for 10 minutes before serving.

Lemon Sauce

In a large saucepan, combine all ingredients except heavy cream. Turn heat to medium low and begin whisking. After about 5-6 minutes, the mixture will begin to thicken. Add in milk and continue to mix for another 3 minutes. Pour over individual cake slices, serving hot.
½ cup granulated sugar, ½ teaspoon salt, 2 large egg yolks, 1 tablespoon unsalted butter, 2 medium lemons, ¼ cup heavy cream, 2 tablespoon cornstarch

Keyword cake, christmas, easy, gingerbread, gingerbread cake with lemon sauce, lemon sauce, traditional dessert

Tried this recipe?Let us know how it was!