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Gingerbread Cake with Lemon Sauce

Our Test Kitchen updated this moist, delicious classic with a zippy lemon sauce that complements the cake's delicate ginger flavor.
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    12 servings

Ingredients

  • 2 cups cake flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1 large egg, room temperature
  • 1/2 cup buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup dark molasses
  • 1/4 cup butter, melted
  • SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 tablespoon butter
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 2 drops yellow food coloring, optional

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, applesauce, molasses and butter; mix well. Stir into dry ingredients just until moistened.
  • Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter until melted. Add the lemon juice, lemon zest and food coloring if desired; mix well. Serve with cake.

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