Description
A classic, warmly spiced gingerbread cake paired with a tangy lemon cream sauce that perfectly balances the rich molasses flavors. This moist cake is easy to prepare and baked to perfection, making it an ideal dessert served warm with the zesty lemon topping or whipped cream.
Ingredients
For the Gingerbread Cake
- 1 1/2 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 cup vegetable oil
- 1/2 cup molasses
- 1/2 cup boiling water
- 1/2 cup firmly packed brown sugar
- 1 large egg, slightly beaten
For the Lemon Cream Sauce
- 1 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 2 cups water
- 2 large egg yolks, slightly beaten
- 2 teaspoons grated lemon rind
- 1/3 to 1/2 cup lemon juice (freshly squeezed)
- 2 tablespoons unsalted butter
Instructions
- Prepare the baking pan: Grease the bottom of an 8 or 9 inch square baking pan to prevent sticking and ensure easy removal of the cake after baking.
- Sift dry ingredients: In a mixing bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, and allspice to evenly combine the spices and leavening agents.
- Combine wet ingredients: In a separate bowl, combine the vegetable oil and molasses with the boiling water, stirring well to melt the molasses and blend the liquids thoroughly.
- Add sugar and egg: Blend in the brown sugar and slightly beaten egg to the wet mixture, mixing well for a smooth batter.
- Incorporate dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring steadily to combine without lumps.
- Mix batter thoroughly: Continue mixing until the batter is uniform in texture and free of dry pockets.
- Bake the cake: Pour the prepared batter into the greased pan and bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until the gingerbread springs back lightly when touched in the center.
- Prepare the lemon cream sauce: In a saucepan, combine the granulated sugar and cornstarch. Gradually add water while stirring until the mixture is smooth.
- Cook the sauce base: Cook the sugar-cornstarch mixture over medium heat, stirring constantly until it becomes thick and clear. Remove from heat briefly.
- Temper the egg yolks: Blend about 1/2 cup of the hot sauce mixture into the beaten egg yolks to warm them without curdling.
- Combine with main sauce: Add the tempered egg yolks back into the saucepan with the remaining hot mixture and cook for an additional 2 minutes, stirring constantly until thickened.
- Finish the sauce: Stir in the grated lemon rind, lemon juice (adjust quantity to taste between 1/3 and 1/2 cup), and butter until fully incorporated and smooth.
- Serve: Serve the gingerbread warm, topped generously with the warm lemon cream sauce or whipped cream for a delightful dessert experience.
Notes
- Ensure molasses is well incorporated with the boiling water to avoid lumps and enhance moisture.
- Adjust lemon juice in the sauce according to your preference for tartness.
- The cake can be served with whipped cream as an alternative or accompaniment to the lemon cream sauce.
- Use fresh lemon juice and rind for the best flavor in the sauce.
- Check doneness of the cake by gently pressing the center; it should spring back if fully baked.
- Store leftovers covered in the refrigerator and reheat the sauce gently before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
