Lemon-Glazed Gingerbread
I absolutely adore a good Gingerbread recipe. Whether it’s in muffins or cookies, cookie cups or cake, scones or Ooey Gooey Bars, even in Tea Cakes, I think Gingerbread is irresistible. (I would eat it everyday if I could!) 🙂 It makes up into a fantastic dessert especially when it has a delicious Lemon Glaze dolloped over top. Yessiree, this Lemon-Glazed Gingerbread is fantastic.
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I was scrolling through some recipes I had typed into my computer (literally decades ago) and came across this delectable recipe that one of John’s co-workers brought in to their office, way, way back. I had forgotten about it, but John was thoughtful enough to bring a copy of the recipe home with him one day after work.
Louise Schubert made the scrumptious Gingerbread one holiday season for the folks at the office and it was a huge hit. Louise has now passed on to glory, but her kindness and helpfulness in John’s office will always be remembered by those who worked with her on a daily basis.
Lemon-Glazed Gingerbread is terrific right out of the oven with glaze drizzled over top. But if you can’t eat it immediately, it’s still wonderful a few hours later (or for leftovers over the next few days!). Enjoy.
I’m always on the lookout for great Gingerbread recipes, and Lemon-Glazed Gingerbread is one of the best!
Every bite is so scrumptious.
I’m so glad Louise shared this delightful recipe with us all those years ago.
If you’re a gingerbread lover like me, you’ve gotta try this recipe!
Here’s what I did.
I used these ingredients for the gingerbread, plus one cup boiling water.
Place unbleached flour in a large mixing bowl (bleached flour toughens baked goods). Add cinnamon, ginger, cloves, baking powder, baking soda and salt.
Stir ingredients very well to combine; set aside.
In a medium mixing bowl, melt butter.
Add brown sugar and molasses.
Mix ingredients to combine.
Add eggs.
Whisk eggs into mixture.
Whisk flour mixture into the molasses mixture.
Whisk ingredients until combined.
Add boiling water and whisk again until combined; mixture will be thin.
Whisk until ingredients are incorporated.
Pour gingerbread batter into a greased 9×13″ baking dish.
Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in center comes out clean. Cool 15 minutes.
I used these ingredients plus water, for the Lemon Glaze.
Grate lemon peel; set aside.
Bring one cup of water to boiling in a medium saucepan.
Add sugar and butter.
Add nutmeg, salt, and Lemon Peel.
Add lemon juice. Stir and bring mixture to a boil.
Add cornstarch mixed with water (I did not use this much!)
Continue stirring and boiling mixture for 2-3 minutes until well blended. (Mixture will be very thin but it sets up as it cools). Cool to room temperature.
Drizzle or dollop Lemon-Glaze over top of individual servings. (As the mixture cools, it becomes more syrup-like.)
You can serve Lemon-Glazed Gingerbread without the sauce, if you prefer. It’s good both ways.
Every bite will knock your socks off!
Lemon-Glazed Gingerbread is terrific. Whether you bake it in the fall, the holiday season or anytime throughout the year, you’ll enjoy every forkful.
Here’s the recipe.
LEMON-GLAZED GINGERBREAD
(Recipe adapted from Louise Schubert, GuideStone Financial Resources; source: The Blue Willow Inn Cookbook, “Lemon-Sauced Gingerbread”)
Lemon-Glazed Gingerbread
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 whisk
- 1 medium mixing bowl
- 1 wooden spoon
- 1 grater or lemon zester
- measuring cups
- measuring spoons
- 1 medium saucepan
Ingredients
GINGERBREAD:
- 2 1/2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 1/2 tsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1/3 tsp. ground cloves
- 3/4 cup light brown sugar packed
- 3/4 cup molasses
- 3/4 cup salted butter melted
- 2 large eggs
- 1 cup boiling water
LEMON GLAZE:
- 1 cup water
- 2 1/2 cups granulated sugar
- 1/3 tsp. cornstarch
- 1/8 tsp. sea salt
- 2 tbsp. salted butter melted
- 1 1/2 tsp. lemon juice
- 1 1/2 tsp. grated lemon rind
- dash nutmeg
- 1 tsp. water to combine with the cornstarch
Instructions
GINGERBREAD:
- Preheat oven to 350°.
- Generously grease and flour a 9×13” glass baking dish.
- In a small mixing bowl, combine the flour, baking powder, salt, soda, ginger, cinnamon and cloves.
- Set aside.
- In a large mixing bowl, combine brown sugar, molasses and melted butter.
- Whisk or stir until all the butter is thoroughly mixed into the mixture.
- This may take about a minute.
- Add eggs.
- Stir in flour mixture and mix well.
- Add boiling water and whisk until thoroughly incorporated.
- Mixture will be thin.
- Transfer batter to prepared baking dish.
- Bake at 350° for 35-40 minutes, or until a toothpick inserted in center comes out clean.
- Cool about 15 minutes.
- Serve warm with Lemon sauce.
LEMON GLAZE:
- Bring 1 cup water to a boil in a small saucepan.
- Add sugar, salt, butter, cornstarch (mixed with water), lemon juice, lemon rind and nutmeg.
- Stir well.
- Continue stirring and boiling for two to three minutes until well blended.
- Remove from heat.
- Cool.
- As the mixture cools, it will change into a thicker syrup-like texture.
- Serve at room temperature.
- Yield: 3 cups sauce.
Notes
Recipe source: The Blue Willow Cookbook.
© Can’t Stay Out of the Kitchen
Nutrition
Lemon Glaze is spooned over the top of the gingerbread before serving.
Lemon-Glazed Gingerbread is the perfect dessert for gingerbread lovers.
The original recipe from the Blue Willow Inn Cookbook refers to this gingerbread as “Lemon-Sauced Gingerbread”, but I thought Glaze, more aptly fit the description of this dessert.
The smell of gingerbread permeating your house while baking is drool-worthy!
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