Lemon-Glazed Gingerbread

Teresa Ambra

You'll be enticed by the lovely smells of gingerbread wafting through your house as you bake this lovely Lemon-Glazed Gingerbread recipe. Every bite is irresistible and so mouthwatering. While this dessert is certainly great for fall baking or the Christmas holiday season, it's terrific to whip up any time of the year. You'll be swooning from the first bite. A Blue Willow Inn Cookbook recipe.

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Prep Time 25

Cook Time 50

Total Time 1 15

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 506 kcal

Equipment

1 9x13" 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
1/2 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 9x13” 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.
If the sauce is too thin, add a small amount of dissolved cornstarch.
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

NOTE: Do not overcook the sauce or it becomes too thick when it cools.

NOTE: You may need to reheat the lemon sauce in the microwave if it becomes too thick and won’t spoon easily over the gingerbread.

NOTE: If sauce mixture remains thin, you can add an extra 1/3 tsp. cornstarch with 1 tsp. water to thicken. But avoid using more or the mixture thickens too much and it will become globby.

NOTE: After looking at the photocopy of the original recipe, there is 2 1/2 cups of sugar in the lemon sauce as originally posted, even though one person thought this was an incorrect amount.

Recipe source: The Blue Willow Cookbook.

Nutrition

Calories: 506kcalCarbohydrates: 92gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 67mgSodium: 480mgPotassium: 389mgFiber: 1gSugar: 71gVitamin A: 464IUVitamin C: 1mgCalcium: 90mgIron: 3mg

Keyword cake, dessert, fall baking, gingerbread, holiday baking, lemon sauce

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