Fresh Gingerbread with Lemon Icing Recipe

Name: Fresh Gingerbread with Lemon Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons unsalted butter; 1/2 cup plus 2 tablespoons brown sugar; 3/4 cup plus 1 tablespoon light corn syrup; 3/4 cup plus 1 tablespoon molasses; 2 teaspoons fresh ginger, finely grated; 1 teaspoon ground cinnamon; 1 cup plus 2 tablespoons milk; 2 large eggs, beaten to mix; 1 teaspoon baking soda, dissolved in 2 tablespoons warm water; 2 cups all-purpose flour; roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper; 1 tablespoons lemon juice; 1/2 cup plus 2 tablespoons confectioners' sugar, sifted; 1 tablespoon warm water

Servings: persons

1/2 cup plus 2 tablespoons unsalted butter
1/2 cup plus 2 tablespoons brown sugar
3/4 cup plus 1 tablespoon light corn syrup
3/4 cup plus 1 tablespoon molasses
2 teaspoons fresh ginger, finely grated
1 teaspoon ground cinnamon
1 cup plus 2 tablespoons milk
2 large eggs, beaten to mix
1 teaspoon baking soda, dissolved in 2 tablespoons warm water
2 cups all-purpose flour
roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper
1 tablespoons lemon juice
1/2 cup plus 2 tablespoons confectioners' sugar, sifted
1 tablespoon warm water

1
Preheat the oven to 325F.
2
In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon.
3
Off the heat, add the milk, eggs, and baking soda in its water.
4
Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter).
5
Pour it into the pan and bake for 3/4 - 1 hour until risen and firm.
6
Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
7
And when it is cool, get on with the icing.
8
Whisk the lemon juice into the confectioners' sugar first, then gradually add the water.
9
You want a good, thick icing, so go cautiously and be prepared not to add all the water.
10
Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

777

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons unsalted butter, 1/2 cup plus 2 tablespoons brown sugar, 3/4 cup plus 1 tablespoon light corn syrup, 3/4 cup plus 1 tablespoon molasses, and more.

Yes, Fresh Gingerbread with Lemon Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Gingerbread with Lemon Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions