Gingerbread Cake With Lemon Sauce Recipe

Name: Gingerbread Cake With Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crisco Original No-Stick Cooking Spray; 1/4 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/4 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; 1/4 cup firmly packed light brown sugar; 1/4 cup granulated sugar; 1 large egg slightly beaten; 1/2 cup buttermilk; 1/4 cup light molasses; 1 cup Pillsbury BEST All Purpose Flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon ground cloves; 1/4 teaspoon grated nutmeg freshly; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/4 cup unsalted butter; 3 tablespoons fresh lemon juice; 1 teaspoon vanilla extract

Servings: persons

Crisco Original No-Stick Cooking Spray
1/4 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/4 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg slightly beaten
1/2 cup buttermilk
1/4 cup light molasses
1 cup Pillsbury BEST All Purpose Flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg freshly
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup unsalted butter
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

1
HEAT oven to 375u00b0F. Spray an 8-inch square or round cake pan with no-stick cooking spray.
2
COMBINE shortening, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in egg, buttermilk and molasses until well blended.
3
COMBINE flour, ginger, cinnamon, baking soda, cloves, nutmeg and salt in medium bowl. Add to creamed mixture; mix well. Pour batter into prepared pan.
4
BAKE 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on cooling rack. Serve slightly warm or at room temperature.
5
COMBINE all sauce ingredients in small saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to low; simmer 5 minutes or until sauce is slightly thickened. Serve sauce over each slice of cake.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: Crisco Original No-Stick Cooking Spray, 1/4 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/4 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening, 1/4 cup firmly packed light brown sugar, 1/4 cup granulated sugar, and more.

Yes, Gingerbread Cake With Lemon Sauce 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.

Gingerbread Cake With Lemon Sauce

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