Gingerbread Cake with Lemon Sauce

Printprint recipe
Pinpin recipe
  • Yield: 9 servings
  • Prep Time:  15 minutes
  • Bake Time: 35 to 40 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup molasses
  • 1/2 cup Karo® Dark Corn Syrup
  • 1/2 cup corn oil
  • 1 egg lightly beaten
  • 1/2 cup warm water
  • 1/2 cup sugar
  • 2 tablespoons corn starch
  • 2/3 cup water
  • 1 tablespoon freshly grated lemon peel
  • 1/3 cup lemon juice
  • 1 tablespoon butter OR margarine

Directions

  • Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick spray.
  • Mix flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, corn syrup, oil and egg; beat until smooth. Beat in water.
  • Pour batter into prepared pan.
  • Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool.
  • Mix sugar and corn starch in small sauce pan. Gradually stir in water.
  • Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 1 minute; remove from heat. Stir in lemon peel, juice, and butter.
  • Serve sauce warm or cool with gingerbread cake. Refrigerate any leftover sauce.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

Gingerbread Cake with Lemon Sauce

  • Yield: 9 servings
  • Prep Time:  15 minutes
  • Bake Time: 35 to 40 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup molasses
  • 1/2 cup Karo® Dark Corn Syrup
  • 1/2 cup corn oil
  • 1 egg lightly beaten
  • 1/2 cup warm water
  • 1/2 cup sugar
  • 2 tablespoons corn starch
  • 2/3 cup water
  • 1 tablespoon freshly grated lemon peel
  • 1/3 cup lemon juice
  • 1 tablespoon butter OR margarine

Directions

  • Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick spray.
  • Mix flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, corn syrup, oil and egg; beat until smooth. Beat in water.
  • Pour batter into prepared pan.
  • Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool.
  • Mix sugar and corn starch in small sauce pan. Gradually stir in water.
  • Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 1 minute; remove from heat. Stir in lemon peel, juice, and butter.
  • Serve sauce warm or cool with gingerbread cake. Refrigerate any leftover sauce.