Pennsylvania Dutch Gingerbread with Warm Lemon Sauce

Dark molasses, brown sugar, and cozy spices give this old-fashioned gingerbread its deep flavor, while buttermilk keeps every bite soft and tender. Serve it slightly warm with a buttery, sweet-tart lemon sauce that settles into the crumb and makes this simple cake feel especially comforting.

Quick Recipe Version (TL;DR)

• Yield: 9 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes; prepare the 6-minute sauce while the cake bakes
• Total Time: 1 hour 20 minutes, including 20 minutes of cooling

Quick Ingredients

• Cake dry ingredients: 2 cups (250 g) all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt.
• Cake wet ingredients: 1/2 cup (113 g) softened unsalted butter, 1/2 cup (100 g) packed dark brown sugar, 1 large egg, 3/4 cup (255 g) unsulphured molasses, and 1 cup (240 ml) buttermilk.
• For the pan: 1 teaspoon softened unsalted butter.
• Lemon sauce: 1/2 cup (100 g) granulated sugar, 1 tablespoon (8 g) cornstarch, 1/8 teaspoon fine salt, 3/4 cup (180 ml) water, 1/4 cup (60 ml) fresh lemon juice, 4 tablespoons (56 g) unsalted butter, and 1 teaspoon finely grated lemon zest, divided.

Do This

• 1. Heat the oven to 350°F (175°C). Butter and line a 9-inch square metal baking pan.
• 2. Whisk together the flour, spices, baking soda, baking powder, and salt.
• 3. Beat the butter and brown sugar for 3 minutes. Beat in the egg, then the molasses.
• 4. Mix in the dry ingredients in three additions, alternating with the buttermilk in two additions. Stop as soon as the batter is combined.
• 5. Spread in the pan and bake for 40 minutes, checking at 35 minutes. A tester should come out with moist crumbs, not wet batter.
• 6. During the final 10 minutes of baking, cook the sauce: whisk sugar, cornstarch, salt, water, and lemon juice over medium heat until bubbling, about 5 minutes. Simmer for 1 minute, then remove from the heat and whisk in the butter and 3/4 teaspoon zest.
• 7. Cool the cake in its pan for 20 minutes. Cut into 9 squares, spoon warm sauce over each serving, and finish with the remaining 1/4 teaspoon zest.

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Why You’ll Love This Recipe

• Deep, old-fashioned flavor: Molasses and dark brown sugar make a rich gingerbread with plenty of ginger, cinnamon, and cloves.
• A tender, moist crumb: Butter and buttermilk keep the cake soft without making it heavy.
• A lovely contrast: Bright lemon sauce balances the dark, warmly spiced cake.
• Easy to serve: Bake it in one square pan, cut generous portions, and add the warm sauce at the table.

Grocery List

• Produce: 2 medium lemons, enough for 1/4 cup fresh juice and 1 teaspoon finely grated zest.
• Dairy: Unsalted butter, at least 13 tablespoons; 1 cup buttermilk; 1 large egg.
• Pantry: All-purpose flour, dark brown sugar, granulated sugar, unsulphured molasses, cornstarch, baking soda, baking powder, fine salt, ground ginger, ground cinnamon, and ground cloves.

Full Ingredients

For the Gingerbread Cake

• 1 teaspoon unsalted butter, softened, for greasing the pan
• 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) packed dark brown sugar
• 1 large egg, at room temperature
• 3/4 cup (255 g) unsulphured molasses, not blackstrap
• 1 cup (240 ml) buttermilk, at room temperature

For the Warm Lemon Sauce

• 1/2 cup (100 g) granulated sugar
• 1 tablespoon (8 g) cornstarch
• 1/8 teaspoon fine salt
• 3/4 cup (180 ml) water
• 1/4 cup (60 ml) freshly squeezed lemon juice, strained
• 4 tablespoons (56 g) unsalted butter, cut into 4 pieces
• 1 teaspoon finely grated lemon zest, divided: 3/4 teaspoon for the sauce and 1/4 teaspoon for serving

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Set a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-by-9-inch metal baking pan, at least 2 inches deep, with 1 teaspoon softened butter. Line the bottom and two opposite sides with a strip of parchment paper, leaving enough overhang to help lift out the cake.

Measure all the ingredients before you begin. Zest the lemons before juicing them, and reserve 1/4 teaspoon of the zest for the finished servings.

Step 2: Combine the dry ingredients

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, baking powder, and 1/2 teaspoon salt. Whisk thoroughly so the spices and leavening are evenly distributed throughout the flour.

Step 3: Cream the butter and brown sugar

In a large bowl, beat the 1/2 cup softened butter and brown sugar with a hand mixer on medium speed for 3 minutes, until lighter and fluffy. Scrape down the bowl with a flexible spatula.

Beat in the egg for 30 seconds, then add the molasses and beat for another 30 seconds. Scrape the sides and bottom of the bowl again. The mixture may look slightly uneven after the molasses goes in; that is normal.

Step 4: Finish the batter gently

With the mixer on low speed, add one-third of the dry ingredients, followed by half the buttermilk. Repeat with another third of the dry ingredients and the remaining buttermilk, then finish with the last of the dry ingredients.

Mix just until the flour disappears. Use a spatula to fold through the batter a few times, checking the bottom of the bowl for unmixed streaks. The batter should be thick but spreadable. Transfer it to the prepared pan and smooth the top.

Step 5: Bake the gingerbread

Bake for 40 minutes, beginning to check at 35 minutes. The cake is ready when the center springs back gently, the edges begin to pull away from the pan, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If needed, continue baking in 2-minute increments until these signs appear.

Place the pan on a wire rack and let the cake cool for 20 minutes. This gives the tender crumb time to set while leaving the gingerbread pleasantly warm for serving.

Step 6: Make the warm lemon sauce

Begin this step during the final 10 minutes of baking. In a small saucepan, whisk together the granulated sugar, cornstarch, and 1/8 teaspoon salt. Gradually whisk in the water and strained lemon juice until smooth.

Cook over medium heat, whisking frequently, until the mixture reaches a gentle boil, about 5 minutes. Reduce the heat to medium-low and simmer for 1 minute, whisking constantly. The sauce should look glossy and lightly thickened, not as thick as pudding.

Remove from the heat. Whisk in the butter, one piece at a time, followed by 3/4 teaspoon lemon zest. Cover and keep warm over the lowest heat setting while the cake finishes cooling; do not let the finished sauce boil. Stir before serving.

Step 7: Slice, sauce, and serve

Cut the gingerbread into 9 squares. Use the parchment to lift the cake onto a cutting board if desired, or serve directly from the pan.

Place each square on a small plate and spoon approximately 2 1/2 to 3 tablespoons warm lemon sauce over the top, letting a little run down the sides. Divide the reserved 1/4 teaspoon lemon zest among the servings. Serve immediately, with any remaining sauce alongside.

Pro Tips

• Choose the right molasses: Regular unsulphured molasses gives a full, rounded sweetness. Blackstrap is much more bitter and can overpower the lemon sauce.
• Measure flour lightly: Weigh it if possible. If using cups, spoon the flour into the cup and level it rather than scooping directly from the bag.
• Use softened, not melted, butter: It should hold its shape but yield easily when pressed. This helps the cake develop a tender crumb.
• Avoid overbaking: A few moist crumbs on the tester are ideal. Waiting for a completely dry tester can leave gingerbread less moist.
• Keep the sauce pourable: It thickens as it cools. Whisk in warm water, 1 teaspoon at a time, if it becomes too thick to flow easily over the cake.

Variations

• Extra-ginger version: Fold 1/4 cup (40 g) finely chopped crystallized ginger into the finished batter before baking.
• Gentler spice: Reduce the ground ginger to 1 1/2 teaspoons and the cloves to 1/8 teaspoon, keeping the cinnamon unchanged.
• Orange sauce: Replace the lemon juice and zest with equal amounts of fresh orange juice and orange zest for a sweeter citrus topping.

Storage & Make-Ahead

Cake: Let unsauced gingerbread cool completely, then store airtight at room temperature for up to 3 days or refrigerate for up to 5 days. It is an excellent make-ahead cake: bake it 1 day before serving and keep it well covered. Freeze individual unsauced squares, tightly wrapped and placed in a freezer-safe container, for up to 3 months. Thaw overnight in the refrigerator.

Sauce: Refrigerate in a covered container for up to 4 days. Reheat in a small saucepan over low heat for 2 to 3 minutes, stirring frequently. Add water, 1 teaspoon at a time, to restore a smooth, pourable consistency.

To serve leftovers: Warm an individual cake square in the microwave for 15 to 20 seconds, then add the reheated sauce. Store cake and sauce separately whenever possible so the crumb stays tender rather than soggy.

Nutrition (per serving)

Estimated for 1 of 9 cake squares with one-ninth of the lemon sauce; optional variations are not included.

Calories: 441 kcal | Carbs: 68g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Fiber: 1g | Sugar: 44g | Sodium: 395mg | Cholesterol: 62mg