Gingerbread with Lemon Sauce

Monday, July 23, 2018 Cooking  No comments

How many of you remember having Gingerbread with Lemon Sauce as a treat growing up?  It was a favorite at our house and my mother made it from a very old recipe flyer that came with her hand mixer when she got married in 1945.  Some pages had been used so much they had gotten stuck together when I started helping with the baking and splashed on the pages!!

We took a quick trip to St. Louis to visit oldest daughter and husband and celebrate some birthdays with his family.  Our son and his family also drove down with their 3 younger ones and toured St. Louis and have many ideas where to come back to on a weekday – not a Sat next time – then they had fun in the motel pool.  I spent some early aft. time with my daughter and used her computer to try and keep up. Then our son’s family and the 2 of us and my daughter and son-in-law all went to dinner together.  We really had a long fun day and were so glad we were able to fit it in.  Our son was a great help with me getting his dad in and out and loading my luggage for us.  So I’m more refreshed and will go on Thurs to get results from MRI’s on my neck and back and see what they plan for that.  Always something it seems!


2 1/3 cups all purpose flour         1 tsp. baking soda

1/3 cup sugar                                1 tsp. gd ginger

1 cup molasses                               1 tsp. gd cinnamon

3/4 cup hot water                         3.4 tsp salt

1/2 cup shortening                     1 lg egg

  1.  Heat oven to 325*, Grease bottom and sides of 9″ sq pan with shortening : lightly flour.
  2.  Beat all ingred. in lg bowl w/electric mixer on low for 30 secs, scraping bowl constantly.  Beat on med. for 3 min., scraping bowl occasionally.  Pour into pan.
  3. Bake at 325* for 50 to 55 min. or until toothpick inserted in center comes out clean.  Serve with Lemon Sauce and/or Whipped Topping.


1/2 cup sugar                  1/4 cup lemon juice

2 Tbsp cornstarch           2 Tbsp butter

3/4 cup water                   1 Tbsp grated lemon peel

  1. Mix sugar and cornstarch in 1 qt. saucepan. Gradually stir in water,.  Cook over med. heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 min; remove from heat.
  2. Stir in remaining ingred. Serve over gingerbread warm or cool  Makes 1 1/4 cups. Store covered in refrigerator up to 10 days.

I hope you enjoy this very easy and so yummy dessert.    Until next time  – God bless you all.

*It takes both rain and sunshine to make a rainbow.

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