Old-Fashioned Gingerbread with Lemon Sauce
There’s something so comforting about a warm square of old-fashioned gingerbread topped with a sweet and tangy lemon sauce! This nostalgic dessert is soft, moist, full of warm spices, and absolutely delicious served fresh from the oven.
I recently discovered this recipe in my grandmother’s recipe collection, but it actually came from my mom! She originally found it in the June 1975 issue of McCall’s magazine and made it quite a few times when I was growing up. I always loved it, especially that wonderful lemon sauce. Making it again brought back such sweet childhood memories, and I’m so happy to share this family favorite with you!
Why You’ll Love This Recipe
A nostalgic favorite. This vintage recipe from 1975 is a wonderful old-fashioned dessert that never goes out of style.
5 Days of Nostalgic Fall Treats!
FREE EMAIL BONUS: Retro treats that taste just like how FALL should.
Warm, cozy spices. Cinnamon, ginger, and cloves give this cake its classic gingerbread flavor.
Incredibly moist. Molasses, maple syrup, and melted butter create a wonderfully soft and tender cake.
That amazing lemon sauce! The sweet and tangy homemade sauce is the perfect complement to the warm spices.
Easy to make. Everything comes together quickly with simple ingredients, and there’s no frosting or decorating required.
Perfect for the holidays. This cozy dessert is especially wonderful during fall and winter, but it’s delicious any time of year.
What You Need
Ingredient Notes
Molasses: Use regular unsulphured molasses, not blackstrap molasses, which has a much stronger, more bitter flavor.
Maple syrup: Use pure maple syrup for the best flavor. It adds sweetness and complements the warm spices.
Salted butter: Melt the butter before adding it to the batter. You’ll also need butter for the homemade lemon sauce.
Ground spices: Cinnamon, ginger, and cloves give this gingerbread its wonderful old-fashioned flavor. For the best results, use fresh spices.
Lemon juice and zest: Fresh lemons are best for the sauce. You’ll need both the juice and grated peel for that bright, tangy flavor.
Cornstarch: This thickens the lemon sauce and gives it a smooth, silky consistency.
How to Make Old-Fashioned Gingerbread with Lemon Sauce
Prepare the pan. Preheat oven to 375°F. Grease and flour an 8-inch square baking pan.
Mix the dry ingredients. Whisk together the flour, baking soda, salt, and spices in a medium bowl.
Make the batter. Beat the egg, molasses, maple syrup, melted butter, and hot water together. Gradually add the dry ingredients and mix until smooth.
Bake the gingerbread. Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Make the lemon sauce. Combine sugar, cornstarch, and water in a saucepan. Cook until thickened, then stir in the butter, lemon zest, salt, and lemon juice.
Serve warm. Cut the gingerbread into squares and spoon the warm lemon sauce over each serving.
Quick Tips
Don’t overmix the batter. Mix just until the ingredients are combined and smooth to keep the gingerbread tender.
Use fresh spices. Ground spices lose their flavor over time, so make sure yours are fresh for the best gingerbread flavor.
Watch the baking time. Check the cake at 25 minutes. Overbaking can make gingerbread dry.
Stir the sauce frequently. This helps prevent lumps and ensures a smooth, silky lemon sauce.
Serve it warm. This gingerbread is especially delicious when slightly warm with freshly made lemon sauce spooned over the top.
Store the sauce separately. Keep any leftover lemon sauce in its own container so the gingerbread doesn’t become soggy.
Frequently Asked Questions
Can I make this gingerbread ahead of time? Yes! You can bake the gingerbread a day ahead and store it covered at room temperature. Warm individual servings before adding the lemon sauce.
Can I use dark molasses instead of light molasses? Yes, but the gingerbread will have a stronger, more robust molasses flavor. Avoid blackstrap molasses, which can be too bitter.
Can I make the lemon sauce ahead of time? Absolutely! Store the sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring until smooth. Add a splash of water if it’s too thick.
How do I store leftover gingerbread? Store the gingerbread covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keep the lemon sauce refrigerated separately.
Can I freeze gingerbread? Yes! Wrap individual squares tightly and freeze for up to 3 months without the lemon sauce. Thaw at room temperature and warm before serving.
Can I serve this gingerbread without the lemon sauce? Of course! The gingerbread is delicious on its own, with a dusting of powdered sugar, or topped with a dollop of whipped cream. But I highly recommend trying it with the lemon sauce at least once!
Why is my lemon sauce too thick? The sauce naturally thickens as it cools. Simply stir in a little warm water until it reaches your desired consistency.
Is this gingerbread the same as gingerbread cookies? No, this is a soft, moist gingerbread cake rather than a firm, rolled gingerbread cookie. It’s an old-fashioned dessert that’s meant to be served in squares, preferably warm with sauce.
More Recipes from My Grandmother’s Collection
I’m baking my way through my grandmother’s recipe collection and sharing these sweet treasures with you! Follow along on Instagram, TikTok or Facebook for my Grandmother’s Recipes series, with new videos every Monday and Thursday. You’ll find the recipes here on my blog so you can make them in your own kitchen, too.
OLD-FASHIONED GINGERBREAD WITH LEMON SAUCE
Ingredients
For the Gingerbread
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 large egg
- ½ cup molasses
- ½ cup maple syrup
- ½ cup salted butter, melted
- ½ cup hot water
For the Lemon Sauce
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- ¼ cup salted butter
- 2 teaspoons grated lemon peel
- ⅛ teaspoon salt
- ¼ cup lemon juice
Instructions
- Preheat oven to 375F. Lightly grease and flour an 8-by-8-by-2-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt and spices. In large bowl, using portable electric mixer, beat egg with molasses, maple syrup, butter and ½ cup hot water until well combined. Gradually beat in flour mixture, beating until smooth. Turn into prepared pan; bake 25 minutes, or until cake tester inserted in center comes out clean. Let gingerbread cool in pan 10 minutes. Cut into 9 squarest. Serve warm, with Lemon Sauce.
- For the Lemon Sauce: In a small saucepan, combine sugar and cornstarch. Add 1 cup water, stirring until smooth. Bring to boiling, stirring. Reduce heat; simmer, stirring, until mixture is thickened and translucent, about a minute. Remove from heat. Stir in butter, lemon peel, salt and lemon juice until the butter is melted. Serve warm over gingerbread