Best 2 Contest Winning Gingerbread With Lemon Sauce Recipes

Indulge in a culinary journey with our delectable Gingerbread with Lemon Sauce, a symphony of flavors that will transport you to a world of holiday cheer. This classic holiday treat is elevated with a zesty lemon sauce, creating a harmonious balance of sweetness and tanginess. Our recipe offers a step-by-step guide to crafting the perfect gingerbread, ensuring a moist, flavorful cake with a crisp exterior. Additionally, we present a tantalizing array of variations to satisfy every palate, including a gluten-free option for those with dietary restrictions. But the culinary adventure doesn't stop there. We also unveil the secrets behind our luscious Lemon Sauce, a perfect complement to the gingerbread. With its velvety texture and vibrant citrus notes, this sauce elevates the dessert to new heights of deliciousness. Whether you're a seasoned baker or a novice in the kitchen, our comprehensive guide will empower you to create a stunning and unforgettable Gingerbread with Lemon Sauce that will be the star of your holiday table.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM

Gingerbread with Lemon Sauce and Whipped Cream image

Complement spiced gingerbread with a tart lemon sauce and sweetened whipped cream.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 9

Number Of Ingredients 19

Ingredients

2 1/3 cups Gold Medal™ all-purpose flour
1/2 cup shortening
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 egg
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or margarine
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla

Steps:

Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.

Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 43 g, TransFat 2 1/2 g

GINGERBREAD WITH LEMON SAUCE

Gingerbread with Lemon Sauce image

This was my favorite dessert when I was a little girl. I can remember clearly the smell of the gingerbread cooking in the oven--even now the smell bring goose bumps. Having two brothers I had to compete vigorously for my share of seconds. If I lost, my mother would always give me her piece when the the boys weren't looking. I don't have it any longer, but I remember finding this recipe many years later on a little scrap of paper in the pages of my mother's favorite cookbook.

Provided by Mary Leverington

Categories Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 19

Ingredients

2 cups sifted flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 cup wheat germ
2 eggs
1 cup buttermilk
3/4 cup molasses
1/3 cup vegetable oil
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup boiling water
2 tablespoons butter
1 teaspoon grated fresh lemon rind
3 tablespoons lemon juice

Steps:

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.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overmix the dough, as this will make the gingerbread tough.
Chill the dough before rolling it out, as this will help it hold its shape better.
Bake the gingerbread in a preheated oven, and don't open the oven door during baking, as this can cause the gingerbread to collapse.
Let the gingerbread cool completely before frosting it, as this will help the frosting set properly.
For the lemon sauce, use fresh lemon juice for the best flavor.
Bring the sauce to a simmer over medium heat, stirring constantly, until it has thickened slightly.
Serve the gingerbread with the lemon sauce warm or at room temperature.

Conclusion:

This contest-winning gingerbread with lemon sauce is a delicious and festive treat that is perfect for the holiday season. The gingerbread is moist and flavorful, with a perfect balance of spices, and the lemon sauce is tart and tangy, providing a refreshing contrast to the sweetness of the gingerbread. This recipe is sure to be a hit with your family and friends, and it is also a great way to use up any leftover gingerbread.