Fresh Gingerbread With Lemon Icing

Recipe by Bev I Am
READY IN: 1hr 20mins




  • Preheat the oven to 325°F.
  • In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
  • Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm.
  • Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
  • And when it is cool, begin the frosting. Whisk the lemon juice into the confectioners' sugar first, then gradually add extract and milk, as needed to make desired consistency.
  • Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.