Gingerbread Cake with Lemon Sauce & Whipped Cream

Name: Gingerbread Cake with Lemon Sauce & Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick of butter, unsalted best; 1/4 cup (60 ml) shortening (important for lightness); 1/2 cup (125 ml) sugar; 2 large eggs, beaten; 1 cup (225 ml) molasses; 2-1/2 cups (600 ml) sifted all purpose flour; 1-1/2 tsp (7 ml) cinnamon; 1 tsp (5 ml) ground ginger; 1/2 tsp (2 ml) ground cloves; 1 tsp (5 ml) salt; 1 cup (225 ml) hot water; 2 cups (475 ml) sugar; 1 tbsp (15 ml) butter; 1 tbsp (15 ml) cornstarch; 2 large eggs; 2 cups (475 ml) boiling water; juice and chiffonade or zested rind of 2 large lemons (scrape off the white pithy part of the rind); 2 cups (475 ml) heavy cream; 1 tbsp (15 ml) or more sugar (to taste)

Servings: persons

1 stick of butter, unsalted best
1/4 cup (60 ml) shortening (important for lightness)
1/2 cup (125 ml) sugar
2 large eggs, beaten
1 cup (225 ml) molasses
2-1/2 cups (600 ml) sifted all purpose flour
1-1/2 tsp (7 ml) cinnamon
1 tsp (5 ml) ground ginger
1/2 tsp (2 ml) ground cloves
1 tsp (5 ml) salt
1 cup (225 ml) hot water
2 cups (475 ml) sugar
1 tbsp (15 ml) butter
1 tbsp (15 ml) cornstarch
2 large eggs
2 cups (475 ml) boiling water
juice and chiffonade or zested rind of 2 large lemons (scrape off the white pithy part of the rind)
2 cups (475 ml) heavy cream
1 tbsp (15 ml) or more sugar (to taste)

1
["Cream butter and shortening.", "Add sugar.", "Add eggs and molasses.", "Sift together the flour, cinnamon, ginger, cloves, and salt.", "Add to the butter mixture.", "Add the hot water slowly and beat until smooth.", "Pour batter into a in a well greased 9 inch x 13 inch pan, or you can use a jelly roll pan for thinner cake.", "Bake for 35 minutes in a 350 degree (175 C.) oven.", "Cool in the pan.", "Best served warm right out of the oven or lightly microwave pieces you are going to use just prior to assembly and serving.", "In a medium saucepan, beat together sugar, butter, lemon juice and rind, cornstarch, and eggs.", "Place on a medium stove burner and add water.", "Heat to boiling point, stirring to avoid scortching.", "Remove from direct heat and keep warm for assembly and serving.", "Place cold heavy cream in a deep medium to large mixing bowl.", "Beat for 5-6 minutes, until it is starting to reach a thicker consistency and beginning to hold peaks, add the desired sugar at this point.", "Continue beating until it reaches the desired consistency--some like stiff thick peaks, we like a softer tender whipped cream, it is your choice at this point.", "Place a square of warm gingerbread on a serving plate.", "Spoon the very warm lemon sauce generously over the cake and let it run down the sides and onto the plate.", "Spoon (or using a pastry tube for stiffer whipped cream) put the whipped cream as a pretty ""blop"" (or decorative design if using the pastry tube) on the cake.", "Garnish with a few sprinkles of lemon zest and a mint leaf if available."]

2599

kcal

Calories

199

Fat

196

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 19 ingredients. The key ingredients include: 1 stick of butter, unsalted best, 1/4 cup (60 ml) shortening (important for lightness), 1/2 cup (125 ml) sugar, 2 large eggs, beaten, and more.

Yes, Gingerbread Cake with Lemon Sauce & Whipped Cream 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!