Best 8 Southern Gingerbread With Lemon Sauce Recipes
In the realm of holiday baking, Southern Gingerbread with Lemon Sauce stands as a resplendent creation, a testament to the culinary heritage of the American South. This classic dessert seamlessly blends the warmth of gingerbread spices with the refreshing tang of lemon, resulting in a symphony of flavors that captivates the senses. Our curated collection of recipes offers a comprehensive guide to crafting this delectable treat, ensuring that every bite is an unforgettable experience.
From the classic Southern Gingerbread recipe, passed down through generations, to the zesty Lemon Sauce that elevates this dessert to new heights, each recipe is meticulously crafted to deliver an authentic taste of Southern hospitality. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the process, ensuring success with every bake.
Indulge in the nostalgic charm of Southern Gingerbread, adorned with a glistening Lemon Sauce, as it takes center stage on your holiday table. Impress your loved ones with this time-honored dessert, a true embodiment of Southern culinary traditions.
CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE
I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.
Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
SOUTHERN GINGERBREAD WITH LEMON SAUCE
This is a great grandma recipe!
Provided by Lynette !
Categories Cakes
Time 1h5m
Number Of Ingredients 20
Steps:
- 1. Combine butter, shortening, brown sugar, molasses, and eggs; beat well at medium speed of an electric mixer.
- 2. Combine flour and the next 6 ingredients; stir well. Add the flour mixture to the molasses mixture, stirring well. Stir in the boiling water.
- 3. Pour the batter into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack.
- 4. For the sauce, combine the sugar and beaten egg in the top of a double boiler, and stir well. Add the butter boiling water, and lemon juice, and stir well. Bring water in the bottom of the double boiler to a boil; reduce heat to low, and cook, stirring constantly, until the mixture is smooth and slightly thickened. Serve cake with warm lemon sauce.
OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
GINGERBREAD WITH LEMON TOPPING
Add a twist to the regular gingerbread with a distinctive lemon sauce topping. You can make it sweeter or spicier to suit your taste.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. Spray 9x5-inch or 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
- Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.
Nutrition Facts : Calories 300, Carbohydrate 52 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 g
LEMON-TOPPED GINGERBREAD
Yummy gingerbread is even better when you serve it with a sweet-tart lemon sauce.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray.
- Beat all ingredients except Easy Lemon Sauce in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Serve warm or cool with Easy Lemon Sauce.
Nutrition Facts : Calories 145, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg
GINGERBREAD WITH LEMON SAUCE
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
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.
GINGERBREAD WITH WARM LEMON SAUCE
The first time I ever ate gingerbread with lemon sauce was in a local restaurant in my town called "The Gingerbread Man". They served the lemon sauce warmed, and it was to die for! I finally found out how it's done. And here it is:
Provided by Robyn Bruce
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- 1. Prepare a square baking pan. Spray with cooking spray and flour it just a bit. Mix sugar, Crisco (or butter) and molasses together. In a separate bowl, mix flour and spices together. Then mix all together and blend in the black coffee which has baking soda in it. Pour batter into the prepared baking pan, and bake in oven at 350 degrees for about 45 minutes.
- 2. Lemon Sauce 1 cup sugar 4 tablespoons cornstarch ½ cup lemon juice In a heavy saucepan, combine the sugar and cornstarch. Stir well. Gradually whisk or stir in the lemon juice and add 2-1/2 cups water. Over medium heat, bring to a boil. Reduce heat when boiling, and cook, stirring constantly, until the sauce is thickened and clear..... about 2-3 minutes or so. Remove from heat, and serve warm (best) or cold, if you prefer, over the gingerbread. (If you desire, you can grate about 1 teaspoon of lemon rind and stir into sauce for a little extra zing!)
MOM'S GINGERBREAD WITH LEMON SAUCE
This is a nice spicy dark gingerbread cake that's kind of dense, but tender. It makes a full, tall cake in an 8" or 9" pan; if you want thinner cake, use a 9" X 13" pan and bake it for less time. I usually serve it right out of my Corningware baking pan, but if you wish to turn it out onto a serving plate, line the bottom of the pan with parchment. I like to use whole wheat flour, and since it is normally moist and dense, it seems exactly the same as all purpose flour. I also switched out butter for the shortening originally called for.
Provided by cathyfood
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Prepare 8" or 9" square pan with Pan Release or non-stick spray. Line bottom of pan with parchment if you will wish to turn out cake onto a serving plate.
- Sift together all dry ingredients; set aside.
- Combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside.
- Cream butter and sugar in large mixer bowl. Add egg, beat well.
- Alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. Pour batter into prepared pan.
- Bake at 350°F. for 45 to 50 minutes, until the center tests clean with a toothpick and springs back to a light touch, and the cake is just starting to pull away from the edges of the pan. Cool 5 minutes before removing from pan.
- Cool before serving; serve with lemon sauce or lemon curd.
- LEMON SAUCE:.
- Cream sugar and butter together in top of a double boiler. Stir in egg. Place over simmering water. Whisk until smooth and glossy. Remove from heat; whisk in lemon rind and juice. Serve warm over Gingerbread.
Nutrition Facts : Calories 354.2, Fat 13, SaturatedFat 7.7, Cholesterol 61.5, Sodium 379.5, Carbohydrate 58, Fiber 2.9, Sugar 33.9, Protein 4.5
Tips:
- Choose the right gingerbread mix. There are many different gingerbread mixes available, so be sure to choose one that is specifically designed for making gingerbread houses. These mixes typically contain a higher proportion of molasses and spices, which will give your house a more authentic flavor and texture.
- Make sure your dough is the right consistency. The dough should be stiff enough to hold its shape, but not so stiff that it's difficult to work with. If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more molasses or water.
- Roll out the dough evenly. When rolling out the dough, use a rolling pin that is slightly wider than the gingerbread house template. This will help to ensure that the dough is evenly rolled out and that the house pieces fit together properly.
- Cut out the gingerbread pieces carefully. Use a sharp knife or cookie cutter to cut out the gingerbread pieces. Be careful not to press too hard, as this can cause the dough to tear.
- Bake the gingerbread pieces according to the package directions. Be sure to check the gingerbread pieces regularly to ensure that they do not overcook. Overcooked gingerbread will be dry and crumbly.
- Let the gingerbread pieces cool completely before assembling the house. This will help to prevent the gingerbread from cracking or breaking.
- Use royal icing to adhere the gingerbread pieces together. Royal icing is a simple mixture of confectioners' sugar, egg whites, and lemon juice. It is a strong and sticky adhesive that will hold the gingerbread pieces together securely.
- Decorate the gingerbread house with your favorite candies and decorations. Be creative and have fun! You can use anything from gumdrops and sprinkles to candy canes and chocolate chips.
Conclusion:
Making a gingerbread house is a fun and festive activity that can be enjoyed by people of all ages. With a little planning and effort, you can create a beautiful and delicious gingerbread house that will be the centerpiece of your holiday decorations. So gather your supplies, put on your apron, and get ready to bake! Gingerbread houses are not only delicious, but they are also a great way to get creative and have fun. So grab your ingredients and start baking today!
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