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Lemon-Topped Gingerbread

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  • Prep 10 min
  • Total 55 min
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Yummy gingerbread is even better when you serve it with a sweet-tart lemon sauce.
Updated May 16, 2005
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Ingredients

  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup Gold Medal™ whole wheat flour
  • 1/4 cup molasses
  • 1/4 cup hot water
  • 2 tablespoons packed brown sugar
  • 2 tablespoons shortening
  • 2 tablespoons fat-free cholesterol-free egg product or 1 egg white
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 tablespoon salt
  • Easy Lemon Sauce
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 325°F. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray.
  • 2
    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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Gingerbread dates back to the Middle Ages when fair ladies gave a honey-spiced bread to dashing knights before they went off to battle. How romantic!
  • tip 2
    Want to give the gingerbread a strong, spicy flavor? Use dark (full-flavor) molasses. Or for a sweeter, more delicate-flavored cake, try the light (mild-flavor) variety.

Nutrition

145 Calories, 3 g Total Fat, 2 g Protein, 28 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
145
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
125 mg
Potassium
210 mg
Total Carbohydrate
28 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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