Christmas Gingerbread Cake with Lemon Sauce
Servings: 8 people
This Christmas Gingerbread Cake with Lemon Sauce is the perfect holiday dessert! What spells the holidays more than gingerbread? Match it with this luscious lemon sauce, and you'll be in holiday heaven!
- 2½ cups all-purpose flour
- 1½ tsp cinnamon ground
- 1 tsp ginger ground
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter 1 stick, softened
- ¾ cup brown sugar light
- ¾ cup molasses
- 2 eggs
- 1 cup whole milk
FOR THE LEMON SAUCE
- 1 cup granulated sugar
- ½ cup unsalted butter 1 stick
- ¾ cup heavy cream
- 1 tbsp lemon juice
- 2 tsp grated lemon
Pre-heat oven to 350°F.
Grease a 9-inch square baking pan.
Combine flour, cinnamon, ginger, baking soda, and salt in a medium bowl.
In a mixer, cream butter and sugar on medium speed until light and fluffy.
Add molasses and eggs; beat well.
Add flour mixture alternately with milk, beating after each addition.
Pour batter evenly into prepared pan.
Bake 35 minutes, or until a toothpick inserted in center comes out clean.
Cool on a wire rack.
Top with lemon sauce and sprinkle with grated lemon peel.
MAKE THE LEMON SAUCE
Combine the sugar, butter, and cream in a small saucepan.
Cook over medium heat until butter is melted, stirring constantly.
Reduce heat to low, simmer for 5 minutes.
If desired, thicken with a little cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of cold water...mixed)
Stir in lemon juice and lemon peel.
Pour over gingerbread cake!
Calories: 568kcal | Carbohydrates: 101g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 136mg | Sodium: 283mg | Potassium: 604mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1146IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 4mg