Lemon-Topped Gingerbread

Lemon-Topped Gingerbread

Yummy gingerbread is even better when you serve it with a sweet-tart lemon sauce. For a pretty presentation, top each serving with whipped cream!

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

8

servings

Gingerbread
1/2
cup Gold Medal® all-purpose flour
1/2
cup Gold Medal® whole wheat flour
2
tablespoons packed brown sugar
1/2
teaspoon baking soda
1/2
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
cup molasses
1/4
cup hot water
2
tablespoons shortening
2
tablespoons fat-free egg product or 1 egg white
Sauce
3
tablespoons granulated sugar
1
tablespoon cornstarch
1
cup water
1
tablespoon grated lemon peel
1
tablespoon lemon juice
  1. Heat oven to 325ºF. Spray 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 3 minutes, scraping bowl occasionally. Pour into pan.
  2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
  3. In 1-quart saucepan, mix granulated sugar, cornstarch and 1 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly; remove from heat. Stir in lemon peel and lemon juice. Serve sauce with gingerbread.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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!
Variation
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 Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 1/2g),
  • Cholesterol 0mg;
  • Sodium 170mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 14g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.