Crazy Gingerbread with Lemon Sauce
Indulge in the cozy, spiced flavors of "Crazy Gingerbread with Lemon Sauce," a delightful dessert that’s as comforting as it is unique. This moist and tender gingerbread is infused with warm spices like ginger and cinnamon, enriched with the deep molasses flavor, and perfectly complemented by a tangy, buttery lemon sauce. It’s the ultimate balance of sweet and tart, making it a crowd-pleaser at holiday gatherings or any time you crave something extra special. With just 20 minutes of prep and a bake time of 40 minutes, this easy yet impressive dessert is ideal for serving warm, straight from the oven. Whether as a festive centerpiece or a cozy treat on a chilly evening, this gingerbread recipe with its zesty lemon topping is guaranteed to brighten your dessert table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Brown sugar
- 1 large Egg
- 1 cup Molasses
- 1 cup Boiling water
- 0.5 cup Granulated sugar
- 2 tablespoons Cornstarch
- 0.5 cup Cold water
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch square cake pan and set aside.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
Beat in the egg, followed by the molasses, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, alternating with the boiling water. Begin and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the gingerbread bakes, prepare the lemon sauce. In a saucepan, mix the granulated sugar and cornstarch.
Gradually whisk in the cold water, ensuring no lumps remain.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
Remove the saucepan from the heat and stir in the fresh lemon juice, lemon zest, and butter until smooth.
Let the lemon sauce cool slightly while the gingerbread finishes baking.
Once baked, allow the gingerbread to cool in the pan for 10 minutes before serving.
Slice the gingerbread into squares and serve warm with a generous drizzle of lemon sauce.
Nutrition Facts
Calories |
3862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 684.0 g | 249% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 480.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 902 mg | 69% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5250 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
