Whilegingerbread cookiesare a holiday staple, don’t overlook tender, richly spiced gingerbread cake.
We serve ours with a tangy lemon sauce for a bright, citrusy touch.
Not a fan of lemon?
Credit: Andy Lyons
Swap for a scoop of vanilla ice cream for a decadent twist.
Grease a 9x1-1/2-inch round cake pan; set aside.
Add brown sugar; beat until fluffy.
Add egg and molasses; beat for 1 minute.
Pour batter into prepared pan.
Cool in pan on a wire rack for 30 minutes.
Spoon Lemon Sauce over individual servings.
If desired, garnish with lemon peel strips.
Cook the Sauce
In a small saucepan, stir together sugar and cornstarch.
Stir in water, lemon zest, and lemon juice.
Cook and stir over medium heat until mixture is slightly thickened and bubbly.
Cook and stir for 1 minute more.
Gradually stir hot mixture into 2 beaten egg yolks.
Return egg yolk mixture to saucepan.
Cook and stir for 2 minutes more.
Gradually stir in butter pieces until melted.
Cover and store at room temperature for up to 3 days.
For longer storage, place gingerbread in an airtight container; cover and freeze for up to 3 months.
The prepared lemon sauce can be refrigerated in an airtight container for up to 3 days.
Heat in a small saucepan, stirring over low heat just until warm before serving.
