Prepare to embark on a culinary journey that will tantalize your taste buds and warm your soul! Imagine a dessert that perfectly balances the rich, spicy warmth of gingerbread with a bright, tangy lemon sauce – a combination so irresistible, it'll have your family and friends begging for seconds. This isn't just another cake; it's a slice of pure comfort that transforms an ordinary moment into an extraordinary experience. Whether you're looking to impress guests or simply treat yourself to a decadent dessert, this Warm Gingerbread Cake with Lemon Sauce is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup molasses
- 2 large eggs
- 1 cup hot water
- 1/2 cup lemon juice
- 1/2 cup sugar
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent the gingerbread cake from sticking.
- In a large mixing bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk the dry ingredients together until well blended.
- In another bowl, cream together the softened unsalted butter and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy.
- Add the molasses to the butter and sugar mixture, mixing until fully incorporated.
- Add the eggs, one at a time, mixing well after each addition until the batter is smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the hot water. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the gingerbread batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- While the cake is cooling, prepare the lemon sauce. In a small saucepan, combine the lemon juice, sugar, and cornstarch. Whisk together until the cornstarch is fully dissolved.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Once it begins to thicken, remove it from the heat and set aside.
- After the cake has cooled slightly, cut it into squares and serve warm with the lemon sauce drizzled over the top. Enjoy your delicious warm gingerbread cake with lemon sauce!
Tips
- Ingredient Temperature Matters: Ensure your butter is truly softened and eggs are at room temperature for the smoothest, most uniform batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test – insert it into the center of the cake, and it should come out clean or with just a few moist crumbs.
- Lemon Sauce Consistency: Stir the sauce constantly while cooking to prevent lumps and achieve a smooth, glossy finish.
- Serving Tip: Serve the cake warm for the most intense flavor and texture. The contrast between the warm cake and the cool, tangy lemon sauce is simply magical!
- Storage Hack: If you have leftovers, store the cake and lemon sauce separately in airtight containers in the refrigerator. Gently reheat the cake before serving.
- Spice Intensity: Feel free to adjust the spices to your liking. Love a more intense ginger flavor? Add an extra 1/2 teaspoon of ground ginger!
Nutrition Facts
Calories: 417kcal
Carbohydrates: 97g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
