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Gingerbread with Lemon Sauce

Gingerbread with Lemon Sauce


Yield: 1 gingerbread loaf, 1&1/2 cups sauce
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup milk
  • 1 cup molasses
  • 2-1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg

Lemon Sauce:
  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 cup hot water
  • 2 tablespoons butter
  • Juice and grated peel from one lemon


  1. Grease a 9x13-inch baking pan.
  2. In a large bowl, cream together butter and sugar.
  3. Add eggs and mix well.
  4. Add milk and molasses and mix thoroughly.
  5. Add flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Beat well.
  6. Pour batter into greased pan. Place in roaster oven and bake for 35 to 40 minutes at 350°F until gingerbread begins to pull away slightly from sides of pan.

While bread is baking, make the sauce:
  1. In a medium saucepan, combine cornstarch, sugar, and salt. Blend in hot water.
  2. Cook over medium-high heat, stirring constantly until mixture boils and is slightly thickened.
  3. Stir in butter, juice of lemon, and grated lemon peel, mixing well until butter is melted. Serve warm or cold over gingerbread.


Prep Time:

Cook Time:

Recommended Products: Roaster Ovens

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