Gingerbread Made With Sour Cream Recipe

Name: Gingerbread Made With Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, room temperature; 1 cup sugar; 3/4 cup molasses; 1 teaspoon finely grated lemon zest; 2 large eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 1/4 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon fine salt; 1/4 cup sour cream; 3/4 cup boiling water

Servings: persons

1/2 cup unsalted butter, room temperature
1 cup sugar
3/4 cup molasses
1 teaspoon finely grated lemon zest
2 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1/4 cup sour cream
3/4 cup boiling water

1
Preheat oven to 350u00b0F (180 C).
2
Grease and flour a 9-inch square pan.
3
Beat butter and sugar until creamy.
4
Beat in molasses, lemon zest, then beat in eggs 1 at a time.
5
Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water.
6
Scrape batter into prepared pan and bake for 40 -45 minutes, until a tester inserted in the centre of the cake comes out clean.
7
Cool cake for 20 minutes, before turning out on a cooling rack to cool completely.
8
Then enjoy with some sweetened cream or a nice lemon sauce.

1119

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 13 ingredients. The key ingredients include: 1/2 cup unsalted butter, room temperature, 1 cup sugar, 3/4 cup molasses, 1 teaspoon finely grated lemon zest, and more.

Yes, Gingerbread Made With Sour 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.

Gingerbread Made With Sour Cream

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