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Ingredients
| all-purpose flour (sifted): 2 cups |
| granulated sugar: 1/2 cup |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground ginger: 1 1/2 tsp |
| ground cloves: 1/4 tsp |
| wheat germ: 1/2 cup |
| eggs: 2 |
| buttermilk: 1 cup |
| molasses: 3/4 cup |
| vegetable oil: 1/3 cup |
| granulated sugar: 1/2 cup |
| cornstarch: 1 Tbl |
| salt: 1/8 tsp |
| water: 1 cup (boiling) |
| salted butter: 2 Tbl |
| lemon zest: 1 tsp (grated) |
| lemon juice: 3 Tbl |
Gingerbread with Lemon Sauce
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
9 serving(s)
Tags
- Gingerbread: Grease 9x9x2" baking pan.
- Preheat oven to 350 degrees F.
- Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
- Stir in the wheat germ.
- Beat eggs in a medium size bowl until frothy.
- Stir in buttermilk, molasses and oil, mixing well.
- Stir liquid ingredients into dry ingredients, mixing well.
- Pour into prepared pan.
- Bake in oven for 35 minutes or until top springs back when pressed.
- Cool in pan on wire rack.
- Cut into squares.
- Serve warm with Lemon Sauce.
- Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
- Stir in boiling water and bring to boil again, stirring constantly.
- Lower heat and simmer, stirring, until sauce is thickened and clear.
- Stir in butter, lemon rind and juice.
- Pour over warm Gingerbread.