Quick Recipe Version (TL;DR)
Quick Ingredients
- Gingerbread: 2 cups (240 g) all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 1/2 tsp fine salt; 1/2 cup (113 g) unsalted butter, melted; 1/3 cup (67 g) packed dark brown sugar; 3/4 cup (180 ml) blackstrap molasses; 1 large egg; 3/4 cup (180 ml) buttermilk; 1/4 cup (60 ml) hot water; 1 tsp vanilla extract.
- Warm Lemon Sauce: 1/2 cup (100 g) granulated sugar; 1 tbsp (8 g) cornstarch; 1/8 tsp fine salt; 2/3 cup (160 ml) water; 2 tbsp (28 g) unsalted butter; 1/4 cup (60 ml) fresh lemon juice; 1 tsp finely grated lemon zest.
Do This
- 1) Heat oven to 350°F (175°C). Grease and parchment-line an 8-inch square pan. Whisk all dry ingredients.
- 2) Whisk melted butter, brown sugar, egg, molasses, and vanilla until glossy.
- 3) Stir baking soda into hot water. Whisk into wet mixture, then add dry ingredients in two additions, alternating with buttermilk. Mix just smooth.
- 4) Pour into pan; bake 33–38 minutes until a tester comes out clean with a few moist crumbs.
- 5) While it bakes, make lemon sauce: whisk sugar, cornstarch, and salt with water; simmer 2–3 minutes. Off heat, stir in butter, lemon juice, and zest.
- 6) Cool cake 10 minutes, poke holes, ladle on half the hot lemon sauce. Rest 10 minutes, slice, and serve with more sauce.
Why You’ll Love This Recipe
- Deep, old-fashioned flavor from blackstrap molasses and warm spices.
- Moist, tender crumb that soaks up a bright, buttery lemon sauce.
- One-bowl batter, no mixer needed, and weeknight-friendly.
- Perfect make-ahead dessert; it tastes even better the next day.
Grocery List
- Produce: 2–3 lemons (for juice and zest)
- Dairy: Unsalted butter, buttermilk, 1 large egg
- Pantry: All-purpose flour, blackstrap molasses, dark brown sugar, granulated sugar, baking soda, baking powder, ground ginger, cinnamon, cloves, nutmeg, vanilla extract, cornstarch, fine salt
Full Ingredients
For the Gingerbread
- Unsalted butter: 1/2 cup (113 g), melted and slightly cooled, plus extra for pan
- All-purpose flour: 2 cups (240 g)
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Fine salt: 1/2 teaspoon
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground cloves: 1/4 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Dark brown sugar: 1/3 cup (67 g), packed
- Blackstrap molasses: 3/4 cup (180 ml)
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Hot water: 1/4 cup (60 ml)
- Buttermilk: 3/4 cup (180 ml), at room temperature
For the Warm Lemon Sauce
- Granulated sugar: 1/2 cup (100 g)
- Cornstarch: 1 tablespoon (8 g)
- Fine salt: 1/8 teaspoon
- Water: 2/3 cup (160 ml)
- Unsalted butter: 2 tablespoons (28 g)
- Fresh lemon juice: 1/4 cup (60 ml)
- Finely grated lemon zest: 1 teaspoon
Optional for Serving
- Lightly sweetened whipped cream or vanilla ice cream
- Extra lemon zest for garnish
Step-by-Step Instructions
Step 1: Prep the pan and heat the oven
Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) square metal baking pan and line it with a parchment sling, leaving overhang on two sides for easy lifting. Lightly grease the parchment as well.
Step 2: Whisk the dry ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg until evenly combined. This disperses the leaveners and spices for a uniform crumb.
Step 3: Make the molasses base
In a medium bowl, whisk the melted butter with the brown sugar until glossy. Add the egg and vanilla and whisk until fully combined. Whisk in the blackstrap molasses; the mixture will be thick and shiny.
Step 4: Finish the batter
Stir the baking soda into the hot water to dissolve and immediately whisk it into the molasses mixture. Add the dry ingredients in two additions, alternating with the buttermilk, whisking gently just until smooth. Do not overmix; stop as soon as no dry streaks remain.
Step 5: Bake the gingerbread
Scrape the batter into the prepared pan and smooth the top. Bake for 33–38 minutes, until the center springs back lightly and a toothpick inserted near the center comes out clean or with a few moist crumbs. Place the pan on a wire rack and let the cake cool for 10 minutes.
Step 6: Cook the bright lemon sauce
While the cake bakes, whisk the sugar, cornstarch, and salt in a small saucepan. Whisk in the water until smooth. Bring to a gentle simmer over medium heat, stirring constantly, until clear and slightly thickened, 2–3 minutes. Remove from the heat and stir in the butter, lemon juice, and zest. Keep warm over the lowest heat or cover to retain heat.
Step 7: Soak and serve
After the cake has rested 10 minutes, use a skewer or toothpick to poke holes all over the top (about 30–40 holes). Ladle about half of the hot lemon sauce evenly over the warm cake so it seeps in. Let it rest another 10 minutes. Lift the cake from the pan, cut into squares, and serve warm with additional lemon sauce spooned over each piece. Add whipped cream if you like.
Pro Tips
- Weigh your flour for accuracy; too much flour makes gingerbread dry. If using cups, lightly spoon and level.
- Use room-temperature buttermilk and egg so the batter comes together smoothly.
- Blackstrap molasses is bold; the lemon sauce balances it. Prefer milder? Swap 2–3 tablespoons of the blackstrap for regular unsulphured molasses or honey.
- Don’t overbake. Pull the cake when the center is just set; carryover heat finishes the bake.
- Adjust sauce thickness by a tablespoon of hot water (thinner) or an extra minute of simmering (thicker).
Variations
- Coffee-boosted: Replace the 1/4 cup hot water with 1/4 cup strong hot coffee for deeper flavor.
- Pear and candied ginger: Fold 1 cup (140 g) small-dice ripe pear and 2 tablespoons chopped candied ginger into the finished batter.
- Orange-brandy sauce: Replace half the lemon juice with fresh orange juice and add 1 tablespoon brandy off heat.
Storage & Make-Ahead
Store the cooled gingerbread (unsauced or sauced) tightly covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The lemon sauce keeps refrigerated for 1 week; rewarm gently over low heat, adding a splash of water if needed. For freezing, wrap unsauced gingerbread tightly and freeze up to 2 months; thaw, warm in a 300°F (150°C) oven for 10 minutes, and sauce just before serving.
Nutrition (per serving)
Approximate per 1 of 9 servings with sauce: 380 calories; 14 g fat (9 g saturated); 58 g carbohydrates; 1 g fiber; 36 g sugars; 4 g protein; 240 mg sodium.
