I made this every Christmas for my kids, they didn’t care for gingerbread cut-out cookies, but they loved the gingerbread cake. The lemon topping is like lemon curd and then we topped both with whipped cream. It’s still a favorite of mine.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup molasses
1/4 cup hot water
2 tablespoons packed brown sugar
2 tablespoons shortening
1 egg white
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Lemon Sauce (below)
3 tablespoons sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon grated lemon peel
1 tablespoon lemon juice
Heat oven to 325°.
Spray loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches, with cooking spray.
Beat all ingredients except Lemon Sauce in medium bowl with electric
mixer on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 3 minutes, scraping bowl occasionally.
Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out
Cool 10 minutes; remove from pan.
Serve warm or cool with Lemon Sauce.
Mix sugar and cornstarch in 1-quart saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and
Boil and stir 1 minute; remove from heat.
Stir in remaining ingredients.
Serve warm or cool.