Gingerbread with Lemon Sauce & Cream Cheese

Enjoy Gingerbread with lemon sauce and cream cheese. While the cake bakes, mix up the tasty toppings for a traditional dessert that can't be beat.
Course Dessert
Cuisine American
Keyword ginger, gingerbread, gingerbread cake
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings 12
Author Jessica Fisher



  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 cup oil
  • 1 cup molasses
  • 2 teaspoons baking soda
  • 1 cup boiling water
  • 2 1/2 cup flour
  • 2 eggs beaten

Cream Cheese Topping

  • 8 ounces cream cheese must be full fat
  • 1 tablespoon milk
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Lemon Sauce

  • 1/4 cup butter 1/2 stick
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 1/4 cup boiling water
  • 1/2 teaspoon grated lemon peel
  • dash of nutmeg
  • 1 1/2 teaspoons lemon juice


To bake the cake:

  1. Preheat the oven to 350 degrees. Grease a 9x13-inch baking pan or line it with parchment paper.
  2. In a large mixing bowl combine sugar, salt, ginger, cinnamon, and cloves. Stir in the oil, then the molasses, mixing well.
  3. Place the boiling water into a heatproof dish. Mix the baking soda into the boiling water and immediately stir it into sugar mixture.
  4. Gradually blend in the flour, then add the eggs.
  5. Pour the batter into the prepared pan. Bake for 40-45 minutes or until a tester comes out clean.
  6. When the cake is finished baking, remove from the oven and cool on a rack.

Make the cream cheese topping.

  1. Meanwhile in a medium mixing bowl, beat the cream cheese with the milk, sugar and vanilla. Blend until smooth.
  2. Refrigerate until ready to serve.

Make the lemon sauce.

  1. In a medium saucepan, melt the butter, then add the sugar and flour. Gradually add the boiling water. Add the lemon peel and nutmeg. Boil 3 minutes. Remove from heat and stir in the lemon juice.
  2. Serve the cake with lemon sauce and cream cheese topping.

Recipe Notes

The cake is good for four days at room temperature, longer if wrapped well and stored in the freezer.