Gingerbread with Warm Lemon Sauce

Robyn Bruce


The first time I ever ate gingerbread with lemon sauce was in a local restaurant in my town called “The Gingerbread Man”. They served the lemon sauce warmed, and it was to die for! I finally found out how it's done. And here it is:

★★★★★ 2 votes
15 Min
45 Min


1 c
light brown sugar
1 c
green label molasses
3 c
1 1/2 c
cold brewed black coffee
heaping teaspoon baking soda dissolved in the black coffee
1/2 c
crisco or butter, softened
1/2 tsp
ground cloves
1 tsp
1 tsp
1/4 tsp


1Prepare a square baking pan. Spray with cooking spray and flour it just a bit.

Mix sugar, Crisco (or butter) and molasses together.

In a separate bowl, mix flour and spices together.

Then mix all together and blend in the black coffee which has baking soda in it.

Pour batter into the prepared baking pan, and bake in oven at 350 degrees for about 45 minutes.
2Lemon Sauce

1 cup sugar
4 tablespoons cornstarch
½ cup lemon juice

In a heavy saucepan, combine the sugar and cornstarch. Stir well.

Gradually whisk or stir in the lemon juice and add 2-1/2 cups water. Over medium heat, bring to a boil. Reduce heat when boiling, and cook, stirring constantly, until the sauce is thickened and clear..... about 2-3 minutes or so.

Remove from heat, and serve warm (best) or cold, if you prefer, over the gingerbread.

(If you desire, you can grate about 1 teaspoon of lemon rind and stir into sauce for a little extra zing!)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American