Gingerbread with Lemon Sauce

  • Yield 9 servings

The lemon sauce gives this gingerbread a zesty appeal.


1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 cup (1/2 stick) butter, softened
1/2 cup sugar
1 -- egg, lightly beaten
1/4 cup molasses
1/2 cup buttermilk
1 cup sugar
1/2 cup (1 stick) butter
1/4 cup water
1 -- egg, well beaten
3/4 teaspoon grated lemon zest
3 tablespoons lemon juice


  1. To prepare the gingerbread.  Mix the flour, baking soda, salt, cinnamon and ginger together.  Beat the butter and sugar in a mixing bowl until light and fluffy.  Beat in the egg.  Beat in the molasses and buttermilk.  Beat in the dry ingredients.  Pour into a greased 8×8-inch baking pan.  Bake at 350F for 30 minutes or until the cake tests done.  Remove to a wire rack.
  2. To prepare the sauce.  Combine the sugar, butter, water, egg, lemon zest and lemon juice in a saucepan.  Bring to a boil, stirring constantly.  Cook until thickened, stirring constantly.  Serve over the warm gingerbread.

Recipe reprinted with permission from Heritage Hall’s To Learn, to Lead…To Serve(Oklahoma City, Oklahoma, 2008).




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