This easy dessert is perfect for this time of year. Serve it warm with the lemon sauce or with whipped cream. The molasses and spices go well with either topping.
Here’s what you’ll need:
- 1 1/2 cups flour
- 1/4 tsp. salt
- 1/2 tsp. soda
- 1/2 tsp. cinnamon
- 3/4 tsp. ginger
- 1/2 tsp. allspice
- 1/3 cup butter
- 1/2 cup sugar
- 1 egg
- 1/2 cup molasses
- 1/2 cup buttermilk (or milk soured with 1/2 Tbs. vinegar)
Mix the dry ingredients together in a bowl. In a mixer bowl, cream the butter and sugar. Add the eggs and molasses. Alternately add the flour mixture and milk until well combined.
Pour into a greased 9″ square pan. Bake at 350 degrees for 25-30 minutes. I had to bake mine for about 10 minutes longer, but I think my pan may only be 8″ instead of 9″.
For the Lemon Sauce you’ll need:
- 1/2 cup sugar
- 1 Tbs. + 2 tsp. cornstarch
- 1 cup water
- 2 Tbs. butter
- 1 Tbs. lemon juice
- 1 Tbs. grated lemon peel
Mix the sugar and cornstarch together in a sauce pan. Gradually add the water. Cook over medium heat, stirring constantly until the mixture thickens and boils. Boil and stir it for 1 minute. Remove from heat. Stir in the butter, lemon juice and lemon peel.
I’m showing this recipe off at Happy Housewife Lemon Recipe Roundup
Yum! Yum! Yum! I LOVE gingerbread! I just wish my husband and boys did. Oh well, I can always give it to my mom and grandma : )
Nicole, I really didn’t think my kids would eat this. They were pretty skeptical, but we ate every crumb. I only got one piece! Even my pickiest eater liked it, without the lemon sauce, of course 😉
Lemon sauce OR whipped cream?? I’m thinking both…and I’m thinking this is something I’ve got to make this weekend. I also think that your countertop is exactly the same as my countertop – how’s that for off-topic?
I also LOVE gingerbread! And I think my granite must have come from the same side of the mountain…. looks the same too! I’m off to go find my ginger! Yum… can’t wait to make this!
Pat Steer (Gaelen) says
Gingerbread, AND ginger waffles? Tiffany, I love ginger in any incarnation, but gingerbread with lemon sauce (*and* whipped cream) is a special place. And ginger waffles…oh my! Great recipes, Tiffany!
That sounds wonderful…just right for this time of year 🙂
Came over by way of Everyday Mommy. I made this for my ladies group yesterday and it was a huge hit! Very yummy! Thanks for making me look like a baker. :v)
Btw, I made it in a round pan so that I could get wedges. And I had to add baking time too.
Well, I just thanked Susan, but she just pointed the way here! Now I will thank YOU because this is a dear old childhood memory that I have not had in a long long time — nor even thought of! But I’m going to enjoy it now! Tomorrow!
Judy McFarland says
I had already made gingerbread when I realized I needed a recipe for lemon sauce. This one is SO easy to make. The texture is silky and smooth. The flavor is delicate, lemony without being too tart or overpowering. I used zest and juice I had frozen from a “basket sale” of lemons this week. The frozen juice/zest did not impair the flavor or texture at all. This is my go-to lemon sauce from now on.
That sounds delicious, Judy! And now excuse me while I go make some Gingerbread with Lemon Sauce 🙂
This is a Christmas tradition since I was a child & I’m 71! When my mother was alive, & I an adult, I would call & tell her “I just made Christmas”, when I finished making it. The only didference being, we add a pinch of nutmeg to the lemon sauce – ummmmm! 🎄
What a sweet memory! And the nutmeg sounds delicious too 🙂