Lake Isle Press

Southern Spiced Gingerbread with Lemon Sauce

Cinnamon, Molasses, and Ginger in a tender, sticky cake--just the thing to warm you up this January!

Southern Spiced Gingerbread with Lemon Sauce


  • 1/2 cup vegetable shortening, plus more for the pan
  • 1 cup dark molasses
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup boiling water
  • 2+1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • Lemon Sauce
  • Grated zest of 2 lemons
  • 3/4 cup fresh lemon juice
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 4 egg yolks


Make the gingerbread: Preheat the oven to 325 degrees.  Grease an 11x9-inch baking pan with vegetable shortening.  Beat 1/2 cup shortening, the molasses, sugar, and eggs together in a heatproof bowl.  Add the boiling water.  In another bowl, sift the dry ingredients together and add to the molasses mixture.  Bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes.

Meanwhile, make the lemon sauce: Boil the lemon zest, lemon juice, 1+1/4 cups water, and sugar together in a saucepan, 5 minutes.  Whisk cornstarch with 1/4 cup cold water, and whisk with egg yolks to form a paste.  Add a small amount of the hot lemon-sugar mixture to the egg yolks and blend.  Add the yolks to the saucepan and boil again until thick and clear, about 5 minutes. 

Cut the gingerbread into 8 pieces.  Serve with lemon sauce on the side.  Serves 8.

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