Gingerbread with Lemon Sauce
photo by ranch-girl
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
9
ingredients
-
Gingerbread
- 473.18 ml sifted flour
- 118.29 ml sugar
- 4.92 ml baking soda
- 2.46 ml salt
- 4.92 ml ground cinnamon
- 7.39 ml ground ginger
- 1.23 ml ground cloves
- 118.29 ml wheat germ
- 2 eggs
- 236.59 ml buttermilk
- 177.44 ml molasses
- 78.78 ml vegetable oil
-
Lemon Sauce
- 118.29 ml sugar
- 14.79 ml cornstarch
- 0.61 ml salt
- 236.59 ml boiling water
- 29.58 ml butter
- 4.92 ml grated fresh lemon rind
- 44.37 ml lemon juice
directions
- Gingerbread: Grease 9x9x2" baking pan.
- Preheat oven to 350 degrees F.
- Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
- Stir in the wheat germ.
- Beat eggs in a medium size bowl until frothy.
- Stir in buttermilk, molasses and oil, mixing well.
- Stir liquid ingredients into dry ingredients, mixing well.
- Pour into prepared pan.
- Bake in oven for 35 minutes or until top springs back when pressed.
- Cool in pan on wire rack.
- Cut into squares.
- Serve warm with Lemon Sauce.
- Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
- Stir in boiling water and bring to boil again, stirring constantly.
- Lower heat and simmer, stirring, until sauce is thickened and clear.
- Stir in butter, lemon rind and juice.
- Pour over warm Gingerbread.
Reviews
-
I served this for dessert tonight and it got rave reviews. A fabulous gingerbread, low in saturated fat, and the sauce elevates it to a new level! I wanted to be sure the sauce was very lemony and tart, so I used 1/4 cup lemon juice and 5 t cornstarch (like Recipe #19869 with extra cornstarch because I always seem to need more than recipes call for - maybe high altitude does that?). Thanks for posting - this is a keeper!
RECIPE SUBMITTED BY
Mary Leverington
Milton, 0