Gingerbread with Lemon Sauce
- Yield 9 servings
The lemon sauce gives this gingerbread a zesty appeal.
Ingredients
- Gingerbread
- 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
- Sauce:
- 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
Instructions
- 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.
- 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).
