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Gingerbread Cake with Lemon Sauce

  • Beginner
  • 9 servings
  • 25 min
Baking Success Or Baking Mess

Ingredients

Gingerbread Cake:
2 cups all-purpose flour
1 teaspoon Fleischmann's® Baking Powder
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup molasses
1/2 cup Beehive® OR Crown® Golden Syrup
1/2 cup Mazola® Corn Oil
1 egg, lightly beaten
1/2 cup warm water
Lemon Sauce:
1/2 cup sugar
2 tablespoons Fleischmann's® Corn Starch
2/3 cup water
1 tablespoon freshly grated lemon peel
1/3 cup lemon juice
1 tablespoon butter OR margarine

Instructions

Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick spray.


For GINGERBREAD CAKE: Mix flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, corn syrup, oil and egg; beat until smooth. Beat in water.


Pour batter into prepared pan.


Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool.


For LEMON SAUCE: Mix sugar and corn starch in small sauce pan. Gradually stir in water.


Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 1 minute; remove from heat. Stir in lemon peel, juice, and butter.


Serve sauce warm or cool with gingerbread cake. Refrigerate any leftover sauce.


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