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Ginger Cake with Lemon Sauce

Ginger Cake with Lemon Sauce

Course Dessert
Cuisine American
Keyword cake, dessert, easy dessert, ginger, holiday cooking
Prep Time 10 minutes
Cook Time 25 minutes
glaze 5 minutes
Total Time 40 minutes
Servings 16
Author A Bountiful Kitchen

Ingredients

Cake:

  • 2 eggs
  • 3/4 cup vegetable or canola oil
  • 3/4 cup dark molasses I like Grandma's brand
  • 1 cup sour cream regular or light I like regular
  • 3/4 cup sugar
  • 2 1/4 cups flour
  • 2 teaspoons pumpkin pie spice*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Sauce:

  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/4 cup lemon juice fresh squeezed will make the very best glaze
  • dash of salt

Topping:

  • fresh whipped cream or vanilla ice cream

Instructions

For Cake:

  1. In a large bowl, or bowl of a stand mixer, add eggs, oil, molasses and sour cream. Mix until ingredients are smooth. If a few lumps remain from the sour cream, they will blend out with the dry ingredients.

  2. Add the sugar, flour, pumpkin pie spice, baking powder, soda and salt into the bowl with the wet ingredients. Mix all at once, just until wet and dry ingredients are incorporated.

  3. Spoon batter into a greased 9”x13” baking dish. Bake at 350 degrees for 25-30 minutes or until wooden pick inserted near center comes out clean. Do not over bake!

  4. A few minutes before the cake is done, prepare the sauce.

Sauce:

  1. Mix butter, sugar, lemon juice and salt in a small saucepan. Cook and stir over medium high heat until sugar dissolves. Let the sauce come to a boil, stirring occasionally. Boil for about one minute.

  2. Pour sauce over warm cake immediately after removing from oven, or if serving later make sauce and warm up before serving. Spoon over cake or over each individual piece just before serving.

  3. Cake is best served when warm with whipped cream or vanilla ice cream and cinnamon sprinkled on top.

Recipe Notes

  • Pour the oil into the measuring cup first, and then into the mixing bowl. Then use the same cup to measure out the molasses. The molasses will slide out easily after the oil has coated the cup! 
  • Make sure to check after 25 minutes, this cake bakes quickly and will dry out if over baked.
  • This cake is best served within 8 hours of baking.
  • If the cake has cooled before serving, heat up individual pieces for about 15 seconds in microwave, then top with whipped cream.
  • Make your own pumpkin pie spice for a fraction of the cost of pre mixed pumpkin pie spice, recipe here.
  • This cake freezes well. Let cool and wrap pan with Saran Wrap. Freeze until ready to use. On day of serving remove from freezer. Let sit at room temp for 2-3 hours. Prepare glaze, Pour over each slice as served.