Gingerbread Cake with Lemon Hard Sauce Recipe

Martha Stewart Lemon Hard Sauce Gingerbread Cake is delicious! Warm winter spices fill this moist cake. Lemon hard sauce is essential for this simple but tasty cake!After a long day at school, homemade gingerbread cake is unmatched. Gingerbread Cake with Lemon Hard Sauce is better. Maybe some hot tea.

Ingredient

Gingerbread cake – 8 tablespoons 1 stick unsalted butter – 2 ½ cups all-purpose flour – 1 cup boiling water – 2 teaspoons baking soda – 2 teaspoons ground ginger – 3 teaspoons ground cinnamon – ½ teaspoon ground clove – 1 teaspoon ground nutmeg – ½ teaspoon salt – 2 teaspoons baking powder – ⅔ cup packed dark-brown sugar – 1 cup unsulfured molasse – 1 tablespoon freshly grated ginger – 2 large egg Lemon Hard Sauce – ½ cup butter – 2 tsp lemon zest – 1-2 Tablespoons lemon juice – 1 ½ cups powdered sugar – 1 Tablespoon vanilla extract.

Direction

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1

Warm the oven up to 350 degrees. Prepare a 9-by-9-inch cake pan by greasing and flouring it.

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2

Reserve boiling water and baking soda in a small bowl. Sift flour, ground spices, salt, and baking powder into a large bowl.

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3

Cream butter in a paddle-attached electric mixer until light. Whip brown sugar until fluffy. Molasses, grated ginger, baking soda, and flour mixture should be mixed next. Stir in eggs last.

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4

Pour batter into pan. Bake the cake until a toothpick inserted in the center comes out clean (30–35 minutes). Cool on a wire rack. Cut squares.

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5

Serve with Lemon Hard Sauce or confectioners' sugar. For Lemon Hard Sauce:

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6

Beat softened butter, lemon zest, and juice on medium-high speed in a medium bowl until creamy. 

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7

Pour powdered sugar and vanilla into the bowl in small amounts and beat until fluffy.

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also see

also see

Chewy Molasses and Chocolate Chip Bites Recipe