• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Elizabeth's Kitchen Diary

Elizabeth's Kitchen Diary

fuel that adventure

  • Home
  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
    • Breakfast
  • The Adventures
    • Shetland
      • Hike Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • About Me
  • As Seen
  • PR & Disclosure
  • Contact Me
Gingerbread with lemon sauce #gingerbread #cake #baking #lemonsauce #elizabethskitchendiary

Warm Gingerbread Cake with Lemon Sauce

Published on March 12, 2015 • Last updated April 9, 2019 by Elizabeth Atia
Jump to Recipe Print Recipe
Gingerbread with lemon sauce #gingerbread #cake #baking #lemonsauce #elizabethskitchendiary

A rich, warmly spiced gingerbread cake recipe from my childhood. This remarkably light and fluffy cake is served with a generous spoonful of warm lemon sauce, the way they did in the village pot luck suppers I used to go to when I was a child.

Gingerbread with lemon sauce #gingerbread #cake #baking #lemonsauce

Table of Contents

  • Thoughts on Mother’s Day and childhood
  • Ingredients you need to make gingerbread cake with lemon sauce
  • How to make this easy gingerbread cake recipe
  • Easy Gingerbread Cake – Recipe Video
  • How many Weight Watchers Point is in this recipe?
  • Warm Gingerbread Cake with Lemon Sauce

Thoughts on Mother’s Day and childhood

[cue: American-style nostalgia-inducing film music]

A mother and daughter are in the kitchen, sunlight streaming through the gingham curtains while blue jays and chickadees chirp outside the window. Chick-a-dee-dee-dee-dee-dee. The scents of rich, sugary molasses and the warmth of ginger and cinnamon waft through the kitchen. Parent and child laugh, cleaning up after a bonding baking session, the child licking the bowl clean while the mother does the washing up.

Mothering Sunday – a day of acknowledging and remembering our mothers, to cherish our childhood memories, and be thankful for all that our mothers did bringing us into and up in this world.

Giving birth is supposed to be one of the most magical, rewarding experiences a woman can have. For some, though, loving and nurturing one’s own offspring does not come naturally.

Gingerbread with lemon sauce #gingerbread #cake #baking #lemonsauce #elizabethskitchendiary

[cue: record scratching as the American-style nostalgia-inducing film music screeches to a halt]

Now, what really happened.

Sunlight streamed through the window (was there gingham curtains? I can’t recall), the birds chirped outside and the scents certainly did waft through the kitchen, but the mother-figure is notably absent. She’s sitting alone in a darkened room upstairs crying, or silently angry about something that had happened at some point in the previous 35 years. Grudges were held onto as if one would cease to exist if they were simply let go.

Gingerbread with lemon sauce #gingerbread #cake #baking #lemonsauce #elizabethskitchendiary

The gingerbread cake was made by the child, yes, and presented to the mother as a peace offering in the hopes of gaining the approval of a woman who, despite giving birth to two children, could not show love.

“Mum, I love you,” the child would say.

“That’s nice,” came the disinterested reply.

So the child stopped saying it.

That child was me.

Gingerbread with lemon sauce #gingerbread #cake #baking #lemonsauce #elizabethskitchendiary

I was kicked out of my childhood home at aged 16 when I was legally old enough to be made homeless (I was a difficult child, you must understand). I’ve had to fend for myself since. Mother’s Day always invariably opens these old wounds, the longing for the nurturing childhood I never had. 

It’s taken a lot of thought and trying to understand things over the years, but I bear no ill will now. We all have our own journeys to make through this short but precious life, and it’s a waste of time to hold onto grudges.

I learned a lot from my estranged mother, valuable lessons, intended or not.  I learned how to be self-sufficient, and how to use my stubborn-ness to my advantage and I learned how to forgive.

I learned how to use a dry spaghetti stick to check if a cake is done or not.

Most importantly, through the absence of love, I learned how to love my own children, and to let them know through hugs, kindness and thoughtful gestures as often as I possibly can. I likely shout at them more often than I should, don’t get me wrong, I’m not a perfect parent, but I do try, and my children do know they are loved (I asked the nearly 15-year-old this morning to make sure!). 

Gingerbread with lemon sauce #gingerbread #cake #baking #lemonsauce #elizabethskitchendiary

This gingerbread recipe is the first cake recipe I ever recall making. It was one of my firm favourites as a child, but not something I’ve ever made in my adulthood.

Well, that’s not completely true – after moving to the UK (where there is a decided lack of Crosby’s molasses!) I attempted this recipe using Lyle’s black treacle. Goodness me what a solid black lump it was! Inedible! So the recipe became forgotten in my notebook of handwritten recipes brought over from Canada.

Last year I discovered that equal proportions of golden syrup and treacle are a perfect Crosby’s molasses substitute (do check out my old fashioned soft molasses cookies recipe!), and so I decided to try it with this gingerbread recipe.

Ingredients for Gingerbread Cake with Lemon Sauce

Ingredients you need to make gingerbread cake with lemon sauce

  • butter or vegetable shortening
  • granulated sugar
  • free range egg
  • Crosby’s molasses, or a blend of black treacle and golden syrup
  • boiling water
  • all-purpose flour (plain flour)
  • bicarbonate of soda
  • salt
  • ground ginger
  • ground cinnamon
  • one fresh lemon
  • vanilla extract

[amazon_link asins=’B00Y0NS7Y4,B01BNJ7BVM’ template=’ProductCarousel’ store=’elizskitcdiar-21′ marketplace=’UK’ link_id=’9779f6c9-d2c1-4431-b716-b1d3556c4f8e’]

how to make gingerbread cake step by step

How to make this easy gingerbread cake recipe

  1. Cream together the butter and sugar.
  2. Add the egg and beat well.
  3. Add the treacle and golden syrup (or Crosby’s molasses) and boiling water. Stir well.
  4. Sift over the dry ingredients.
  5. Mix until there are no lumps. 
  6. Pour into a greased and lined 9-inch cake tin and bake for 30-35 minutes.

To prepare the lemon sauce, simply combine the sugar, butter and lemon juice in a small saucepan and bring to the boil over a medium-high heat.

Turn the heat down and simmer, stirring constantly for five minutes, until the sauce thickens.

Remove from heat and add the vanilla.  Serve over slices of warm gingerbread cake.

Easy Gingerbread Cake – Recipe Video

Easy Gingerbread Cake

Excuse the cracks on the top of the cake – it’s not supposed to look like that. I am still trying to get to grips with my brand new oven It’s a fan oven and I’m still trying to get used to the temperature and timings, given I’ve never owned a fan oven before. I have to say I am loving it though!

This cake was unbelievably fluffy and moist, which I didn’t expect of something rich and dark like gingerbread! And the lemon sauce was a lovely tart counterpoint to the molasses. Thank you for sharing this with the 🌎-YUM! – M. Bradburn-Robertson

I honestly don’t know where the original recipe came from, but I’ve included both the original and my UK adapted version for your perusal. The lemon sauce is something we never had at home, but rather, during village gatherings, pot luck dinners and whatnot, gingerbread with lemon sauce was something usually on the menu.

The tart lemon really compliments the rich cake. Do try it – it really does work!

How many Weight Watchers Point is in this recipe?

There are 12 Smart Points per serving of this recipe.

Gingerbread with lemon sauce #gingerbread #cake #baking #lemonsauce #elizabethskitchendiary

Warm Gingerbread Cake with Lemon Sauce

A rich, warmly spiced gingerbread cake recipe from my childhood. This remarkably light and fluffy cake is served with a generous spoonful of warm lemon sauce, the way they did in the village pot luck suppers I used to go to when I was a child.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 servings
Calories: 267kcal
Author: Elizabeth

Ingredients

Metric - US Cup Measures

for the gingerbread cake

  • 150 grams butter
  • 2 tbsp granulated sugar
  • 1 large free-range egg
  • 130 grams golden syrup see notes
  • 200 grams black treacle see notes
  • 250 ml boiling water
  • 350 grams plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp Shetland sea salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon

for the lemon sauce

  • 125 grams granulated sugar
  • 30 grams butter
  • 1 lemon juice only (about 3 tbsp)
  • 1 tsp vanilla extract
Prevent your screen from going dark

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Preheat your oven to 180 °C/ 160 °C fan/ 350 °F and grease and line a 9-inch square cake tin. 
  • Cream together the butter and sugar until light and fluffy.
  • Beat in the egg until well combined.
  • Add the golden syrup, treacle and boiling water, and stir well.
  • Sift over the plain flour, bicarbonate of soda, salt and ground spices.
  • Stir until well combined (there should be no lumps of flour!).
  • Pour into the prepared cake pan and bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean.
  • To prepare the lemon sauce, combine sugar, butter and lemon juice in a small saucepan and bring to the boil over a medium-high heat. Turn the heat down and simmer, stirring constantly, for five minutes, until the sauce thickens. Remove from heat and add the vanilla. Serve over slices of warm gingerbread cake.

Video

Notes

Tips for reheating: this cake also tastes delicious cold, but if both the cake and sauce have cooled, spoon a bit of the sauce over a slice of cake and microwave for 15-20 seconds.
Tips for using Crosby's Molasses: replace the black treacle and golden syrup in this recipe for one cup of Crosby's molasses.
Can I replace the butter with shortening? This recipe was originally made with Crisco shortening, but I prefer the taste of butter. 
Weight Watchers Points in this recipe: there are 12 Smart Points per serving.

Nutrition

Sodium: 158mg | Calcium: 73mg | Vitamin C: 3.5mg | Vitamin A: 300IU | Sugar: 24g | Potassium: 227mg | Cholesterol: 37mg | Calories: 267kcal | Saturated Fat: 5g | Fat: 9g | Protein: 3g | Carbohydrates: 41g | Iron: 2.9mg

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary - we'd love to see what you've been making!

Other gingerbread recipes you might like

A collection of gingerbread recipes from other bloggers.

Treacle Gingerbread Loaf

Photo Credit: www.tinnedtomatoes.com

This moist, treacley gingerbread comes from Grandma's Quick & Thrifty Cookbook

Gingerbread Latte Layer Cake

Photo Credit: www.tamingtwins.com

A beautiful layer cake for those coffee and/or gingerbread fans.

White Chocolate Jamaica Ginger Cake Pops

Photo Credit: maisoncupcake.com

Ginger cake with ginger and cinnamon buttercream coated in white chocolate.

Easy Ginger Cake - Egg and Dairy Free!

Photo Credit: fussfreeflavours.com

This one step vegan easy ginger cake recipe is sticky & intense as well as being egg free & diary free.

Category: All Manner of Sweet Things, Cake, RecipeTag: Mother's Day

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

Previous Post: « Super Mario Birthday Cake The Ultimate Super Mario Birthday Party!
Next Post: Garlic and Rosemary Focaccia with Smoked Sea Salt {Bread Machine Recipe} PLUS Win Your Own Adoptive Olive Tree from Pomora and a Year of Gorgeous Olive Oil RRP £135 {Review & Giveaway} Pomora Giveaway »

Reader Interactions

Comments

  1. Megan

    December 26, 2017 at 2:01 pm

    I made this for Christmas dessert this year. My grandmother has dementia and is easily upset particularly by activity in the kitchen which used to be her domain. So I made this a week ahead and froze it. On Christmas Eve the water pump went so we had no water, luckily we have a lake right there in the yard, so we hauled water for washing dishes and flushing toilets. On Christmas Day right before all the vegetables were cooked we lost power. On my grandmother’s property is my great grandfathers old hunting camp which has a propane stove, so up we went to do the potatoes, gravy and other veg. We didn’t go back to heat the cake, but we did put the lemon sauce in hot water to warm it up. I think I over cooked it because it was thick like caramel. We served the cake with whipped cream (beaten with a manual egg beater, who even has those anymore?) and drizzled the lemon sauce over. It was a hit and very nostalgic for some members of my family. the only thing was that it was not a very tall cake, wondering if I did something wrong because yours looks like it is quite tall where mine was about 2 inches tall. Very yummy, thank you

    Reply
    • Elizabeth

      December 26, 2017 at 5:17 pm

      This sounds like an absolutely perfect Christmas, thank you for sharing your story with me! Yes, the cake stands about two inches high – it might be the way I cut and photographed it that makes it look taller than it is, and the sauce is quite thick, yes. Wishing you all the best for the rest of the festive period and for 2018 when it comes! 🙂

      Reply
  2. Sarah

    March 5, 2016 at 1:53 pm

    I have had this bookmarked on my laptop for months as it is also my childhood favourite from school. I finally made it and the sponge was perfect, but I managed to make lemon toffee for the sauce! My fault – I forgot to put the sugar in, then added it to boiled butter! Tasted nice, but nearly pulled a filling out! We shall have it again tomorrow with the correctly made sauce.

    Reply
  3. sharon martin

    February 28, 2016 at 1:05 pm

    looks delicious, nothing like a warm piece of ginger cake, love the idea of the lemon sauce too

    Reply
  4. Martina Evans

    October 6, 2015 at 2:14 pm

    Interesting. I never would have thought of using lemon sauce on top of gingerbread cake. However, it sounds amazing. I was going to make gingerbread cookies for Christmas. But from your delectable recipe, I’m going to make this instead. Thanks.

    Reply
  5. Kate Cass

    April 25, 2015 at 7:59 am

    I love your recipes there seems to b something or everyone,especially in my family. My dad adores ginger, loves it in so many recipes but thus really looks like his perfect cup of tea. Love the lemon sauce with it. What a fantastic idea, a spaghetti stick never used it before but certainly will be now, such a simple idea but love it x x ty again!

    Reply
  6. Ursula Hunt

    April 13, 2015 at 11:19 am

    This will be delightful as a sweet

    Reply
  7. Johanna GGG

    April 6, 2015 at 12:42 pm

    Having children really makes you think about your own childhood – so sorry to hear yours was tough but it must be a triumph to give your children the love that you never had. I had some lovely gingerbread cakes in my childhood and I remember some having lemon icing – my mum was a great fan of lemon but I wasn’t – and yet I find the combination makes me nostalgic for a childhood that wasn’t perfect but was full of love. Your gingerbread looks fantastic and if this couldn’t melt a cold heart then perhaps nothing could.

    Reply
  8. Natally

    April 2, 2015 at 9:53 am

    Looks so good!

    Reply
  9. Choclette

    April 1, 2015 at 1:18 pm

    That is such a beautiful piece of writing Elizabeth and far from the idyllic Canadian childhood I had imagined you having. Life can be so tough, but it sounds as though you’ve managed to turn things around quite brilliantly. I may not have had a father that wanted me, but I had a mother who did.

    Oh and the cake sounds delicious too – I often make sharp lemon icing to go with gingerbread, but I like the idea of your lemon sauce even better.

    Reply
  10. Jean

    March 29, 2015 at 9:47 am

    What a sad story of your childhood, I’m so glad to hear you have children of your own that you love and cherish so much.
    The cake looks delicious, love the idea of a lemon sauce and what a great tip about the spaghetti stick!

    Reply
  11. DANIELLE VEDMORE

    March 28, 2015 at 11:15 pm

    Lovely post and a lovely recipe 🙂 Its true there is no perfect parent (or person!) Life is one hard lesson and Im a firm believer that everything happens for a reason x

    Reply
  12. Annaloa Hilmarsdottir

    March 28, 2015 at 2:29 pm

    A co0mpletely unexpected combination of lemon and ginger, but the more I think about the more it works. Thank you for the inspiration.

    Reply
  13. Ness

    March 26, 2015 at 11:12 am

    Your life is such an amazing story in so many aspects. I can’t imagine having a childhood like yours as I was brought up by my mum and my nan in the same house. I still have a notebook of recipes that I took to university with me 20 years ago but my handwriting is not nearly as nice as yours! Thanks for linking up.

    Reply
  14. Heather Haigh

    March 23, 2015 at 8:43 pm

    I love the combination of ginger and lemon. I love gingerbread cake. I must make this.

    Reply
  15. Paul Wilson

    March 23, 2015 at 2:52 am

    Love gingerbread cake, I bet the sauce contrasts really well.

    Reply
  16. Kate - gluten free alchemist

    March 15, 2015 at 11:33 pm

    Sounds like you are doing a pretty amazing job, despite history! I have never had a great maternal relationship either and I know I am constantly worried that it might get passed on to my daughter….. I try hard to counter the negative learning!
    The cake looks amazing… I love the combination of ginger and lemon and whether they are meant to be there or not, the cracks in the cake look perfect! The photos are great too…..

    Reply
  17. Nazima Pathan

    March 14, 2015 at 5:01 pm

    Beautifully written Elizabeth, the imagery is bringing across what you went through and it is so good that in the end you have been able to not only survive but thrive.
    I am a sucker for gingerbread, the lovely warm, spicy sweetness and sticky texture is so delicious. Yum!

    Reply
  18. Sally - My Custard Pie

    March 14, 2015 at 3:31 pm

    I was lucky enough not to have the tough childhood you had although it wasn’t all a bed of roses. My parents were not demonstrative – I think it’s a generational thing. Like you I try to make sure my own two know they are loved – you do the best you can. The person who gains is you. Really touching story and you are brave to share it. Ginger is my favourite cake flavour and I love the cracks.

    Reply
  19. Anita-Clare Field

    March 14, 2015 at 2:45 pm

    This looks lovely and although I am not an avid baker I do enjoy ginger. Also a very heart warming and touching story – Lovely 🙂

    Reply
  20. carolynla

    March 13, 2015 at 8:59 pm

    looks nice
    i dont normally like ginger and i think it looks appetising

    Reply
  21. Camilla @FabFood4All

    March 13, 2015 at 5:04 pm

    I’m so with you on th elife is too short ot hold a grudge ethos. They say what doesn’t kill you makes you stronger and I would certainly say you’re a shining example. You learned how not to be a mum and set about giving your kids the childhood you never had – good on you and be proud of yourself and your wonderful family. Never heard of using spaghetti to test cakes but a genious idea and far cheaper than using a scewer so shall try that next time, thankds for the tip:-) Thanks also for linking to my cake:-)

    Reply
  22. chintal kakaya

    March 13, 2015 at 9:06 am

    Such a heartfelt story you’ve shared and as others have already mentioned it’s wonderful that you nurture your kids and make them feel loved. No one is perfect I find myself telling mine off a lot bve ut we love them dearly. Love the recipe too ginger and lemon, as for the oven I have always owned a fan oven but changing brands meant playing around with the dial. Get yourself an oven thermometer you’ll see a big difference xxxx

    Reply
  23. Maya Russell

    March 13, 2015 at 7:29 am

    Mmmm! The lemon sauce would be good on banana cake too.

    Reply
    • Elizabeth

      March 13, 2015 at 8:10 am

      Ooh I bet it would! 🙂

      Reply
  24. Dom

    March 12, 2015 at 9:32 pm

    Wow Elizabeth. What an amazing story!! It is quite incredible to learn things about people that you just wouldn’t think. Amazing cake. It reminds me of a school dinners type pudding, especially with the lemon sauce. I love that. Thanks so much for the brilliant entry to Simply Eggcellent. Xx

    Reply
    • Elizabeth

      March 13, 2015 at 8:11 am

      I think we’ve all got stories to share if we choose to. I felt I had to be honest with this post, but yes, the cake is super! Now that I know the golden syrup/treacle combo I will be making this for my family regularly – with the sauce, of course! 🙂

      Reply
  25. Janice

    March 12, 2015 at 9:21 pm

    What an honest and heart rending post. It makes me all the more grateful for my own childhood, in saying that, you are a surviver and a very successful one, your family are a credit to you. Thank you for sharing your bake with me for Recipe Clippings and Happy Mothers Day X

    Reply
    • Elizabeth

      March 13, 2015 at 8:12 am

      Thank you Janice, and Happy Mother’s Day to you too! 🙂

      Reply
  26. Olivia Jade

    March 12, 2015 at 5:24 pm

    Oh wow! These look super duper yummy, and I am craving them right now!

    Reply
    • Elizabeth

      March 13, 2015 at 8:12 am

      Go make a batch! 😀

      Reply
  27. Kavey

    March 12, 2015 at 4:24 pm

    One of my absolute favorite types of cake, never had it with lemon sauce before but like that idea a lot!

    Reply
    • Elizabeth

      March 13, 2015 at 8:13 am

      It’s something we used to have at the village hall. I don’t know if it’s normally done elsewhere, but I remember that combination fondly 🙂

      Reply
  28. Keep Calm and Fanny On

    March 12, 2015 at 3:38 pm

    I think the cracks are appealing, both in your story and the cake… It makes it all real. Who needs ‘perfect’ and what i it anyway? You seem like a wonderful Mother, thanks for sharing your story, your cake, your cracks…

    Reply
    • Elizabeth

      March 12, 2015 at 3:42 pm

      Thank YOU for reading, and for your wonderful comment. I am very grateful xx

      Reply
  29. Becca @ Amuse Your Bouche

    March 12, 2015 at 3:16 pm

    Thanks for sharing your story, it’s great that at least you try to remain fairly positive about it. Your cake looks incredible, but I have no idea how you’d use a spaghetti stick to test it for doneness! Should it come out soft?!

    Reply
    • Elizabeth

      March 12, 2015 at 3:26 pm

      Thanks Becca 🙂 Haha, I suppose I should clarify about the spaghetti stick! You use it like a skewer – just poke it in and take it out – if it comes out clean the cake is done!

      Reply
  30. Sarah Maison Cupcake

    March 12, 2015 at 2:55 pm

    I think it’s great to focus on your relationship with your own children. I hope they will have happier memories to look back on and that this gingercake can be one of them.

    Reply
    • Elizabeth

      March 12, 2015 at 3:27 pm

      I think often there is a cycle of behaving in the way one was treated during their childhood. Recognising when things aren’t right is a good thing, and I’ve tried to react in a positive way to it. There’s always a silver lining. 🙂

      Reply

Trackbacks

  1. Rhubarb, blood orange & ginger cake for Mother's Day by How to cook good food says:
    March 7, 2017 at 12:53 pm

    […] Warm gingerbread cake with lemon sauce – Elizabeth’s Kitchen Diary […]

    Reply
  2. Recipe Clippings: March Round Up and April Linky | Farmersgirl Kitchen says:
    September 29, 2015 at 9:29 pm

    […] Warm Gingerbread Cake with Lemon Sauce is served up by Elizabeth at Elizabeth’s Kitchen Diary alongside a very moving story which I urge you to read.   I love gingerbread but have never thought to serve it as Elizabeth has done, with a lemon sauce, so thanks for sharing this childhood recipe, Elizabeth. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

Inspiration

“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

Recent Posts

Image of a stainless steel camping bowl filled with chorizo chowder. There are a few slices of toasted focaccia on the side with gorgeous black grill lines.
Image of The Face of Neeans with its very steep cliffs.

Copyright © 2011–2022 Elizabeth’s Kitchen Diary Ltd · Privacy Policy · All Rights Reserved · Website by Callia Web

Company Number: SC643807 · Registered Business Address: 42 Carden Place, Aberdeen, AB10 1UP