You'll love this Old Fashioned Gingerbread with Lemon Glaze with warm spices topped with a sweet-tart lemon glaze.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 9servings
Ingredients
For the Gingerbread:
⅓cupbuttersoftened
½cupsugar
1cupmolasses
1egg
2 ½cupsall-purpose flour
1 ½teaspoonsbaking soda
½teaspoonsalt
1teaspoonground ginger
1teaspooncinnamon
½teaspoonground cloves
1cuphot water
Cooking Spray
For the Lemon Glaze
1cuppowdered sugarsifted
Grated rind of one lemon
Juice of one lemon
1teaspoonwater
½teaspoonvanilla extract
Instructions
Make the Gingerbread:
Preheat oven to 350 degrees.
Beat the margarine or butter at medium speed until fluffy. Gradually add the sugar, beating well. Add molasses and egg and beat well. Combine flour, baking soda, salt, ginger, cinnamon and cloves. Add flour mixture to creamed mixture alternately with water, beginning and ending with flour mixture.
Pour batter into a 9-inch square baking pan coated with cooking spray. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, then pour Warm Lemon Glaze over gingerbread.
Serve immediately.
For the Lemon Glaze:
Combine all ingredients in a saucepan and cook over low heat, stirring frequently, until warm.
Notes
If you prefer, you can offer the lemon glaze on the side rather than pouring it over the gingerbread.
Gingerbread may be made up to 5 days in advance. Store it in an airtight container at room temperature. It should keep for about a week.
This recipe is for a soft, old-fashioned gingerbread cake, not to be confused with gingerbread cookies.