Gingerbread Cake With Lemon Glaze Recipes

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GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a 9-inch square baking pan.
  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

MOIST GINGERBREAD CAKE WITH LEMON GLAZE



Moist Gingerbread Cake With Lemon Glaze image

This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners' sugar, sifted
2 to 4 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
  • In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
  • Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
  • Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
  • Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams

GINGER-GLAZED LEMON BUNDT



Ginger-Glazed Lemon Bundt image

Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp-and gorgeous-as autumn. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

SUGARED CRANBERRIES:
3 tablespoons light corn syrup
1 cup fresh or frozen, thawed cranberries
1/3 cup sugar
CAKE:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons grated lemon zest
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free vanilla Greek yogurt
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
1 to 3 teaspoons lemon juice
1/2 teaspoon ground ginger

Steps:

  • For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.

Nutrition Facts : Calories 468 calories, Fat 19g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 350mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

Make icing for gingerbread cake with this easy recipe. If you're looking for a new addition to your holiday dessert table, I hope you give this a try.

Provided by Chef John

Categories     Lemon Desserts

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch square baking pan.
  • Whisk together flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl. Stir in sugar, molasses, oil, and egg until just combined. Pour in boiling water; whisk until batter is smooth and shiny, about 1 minute.
  • Pour batter into the prepared baking pan. Tap the pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Meanwhile, mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread mixture around with a spatula to ensure even distribution.
  • Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

GINGERBREAD MUFFINS WITH LEMON GLAZE



Gingerbread Muffins with Lemon Glaze image

Yield Makes 16 gingerbread muffins

Number Of Ingredients 15

2 3/4 cups all purpose flour
2 1/2 teaspoons baking soda
1 tablespoon plus 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
2 large eggs
3/4 cup mild-flavored light molasses
1 1/3 cups cold water
Lemon glaze
1 3/4 cups powdered sugar
5 tablespoons fresh lemon juice
Whipped cream (optional)

Steps:

  • For gingerbread muffins:
  • Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
  • Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.
  • Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.
  • For lemon glaze:
  • Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
  • Serve muffins warm with whipped cream, if desired, or at room temperature.

WARM GINGERBREAD WITH LEMON GLAZE



Warm Gingerbread With Lemon Glaze image

Make and share this Warm Gingerbread With Lemon Glaze recipe from Food.com.

Provided by LMillerRN

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

1/3 cup butter, cut into small pieces
2/3 cup hot water
1 cup dark molasses
1 large egg
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
cooking spray
1 1/2 cups powdered sugar
6 tablespoons fresh lemon juice
1 cup frozen reduced-fat whipped topping, thawed
ground cinnamon
lemon slice

Steps:

  • Preheat oven to 350.
  • Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and egg, and stir with a whisk until blended. Lightly soon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, ginger, cinnamon, salt, and cloves. Add flour mixture to the molasses mixture, stirring just until moist.
  • Spoon batter into a 9 inch cake pan coated with cooking spray. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in the pan on a wire rack for 15 minutes.
  • Combine sugar and lemon juice, stirring until well blended. Pierce top of gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely.
  • Tope each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish if desired with lemon slices.

Nutrition Facts : Calories 312.2, Fat 6.7, SaturatedFat 4.1, Cholesterol 29.2, Sodium 321.5, Carbohydrate 60.2, Fiber 1, Sugar 32, Protein 3.8

PRESERVED GINGER CAKE WITH LEMON ICING GLAZE



Preserved Ginger Cake With Lemon Icing Glaze image

This is quite simply our favorite cake. It's simple but absolute heaven. The spiciness of the ginger within the moist cake, coupled with the sharpness of the lemon icing, is such that it never fails to please all who eat it. It is a typical British cake and very different from North American style cakes.

Provided by MarieRynr

Categories     Dessert

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 14

5 pieces preserved ginger in syrup, chopped (reserve 2 Tbsp syrup)
1 teaspoon ground ginger
1 teaspoon grated fresh gingerroot
6 ounces butter, at room temperature, plus
butter, for greasing
6 ounces golden caster sugar
3 large eggs, at room temperature
1 tablespoon molasses
8 ounces self-raising flour
1 tablespoon ground almonds
2 tablespoons milk
1 lemon, juice of
8 ounces unrefined golden icing sugar
2 pieces preserved ginger in syrup

Steps:

  • First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
  • The paper should come up 1 inch (2. 5 cm) above the edge.
  • Preheat oven to 325*F.
  • To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
  • Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
  • Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
  • Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
  • Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
  • Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
  • Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
  • For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream - you might not need all the lemon juice.
  • Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
  • Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
  • It's absolute heaven.
  • If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.

GINGERBREAD CAKE WITH LEMON SAUCE



Gingerbread Cake with Lemon Sauce image

Our Test Kitchen updated this moist, delicious classic with a zippy lemon sauce that complements the cake's delicate ginger flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

2 cups cake flour
1/2 cup packed brown sugar
4 teaspoons ground ginger
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground mace
1 large egg, room temperature
1/2 cup buttermilk
1/2 cup unsweetened applesauce
1/2 cup dark molasses
1/4 cup butter, melted
SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon butter
1/4 cup lemon juice
1 tablespoon grated lemon zest
2 drops yellow food coloring, optional

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, applesauce, molasses and butter; mix well. Stir into dry ingredients just until moistened., Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter until melted. Add the lemon juice, lemon zest and food coloring if desired; mix well. Serve with cake.

Nutrition Facts :

FRESH GINGERBREAD WITH LEMON ICING



Fresh Gingerbread with Lemon Icing image

Provided by Nigella Lawson

Categories     Ginger     Dessert     Bake     Lemon     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 squares

Number Of Ingredients 16

For the gingerbread:
1/2 cup plus 2 tablespoons unsalted butter
1/2 cup plus 2 tablespoons brown sugar
3/4 cup plus 1 tablespoon light corn syrup
3/4 cup plus 1 tablespoon molasses
2 teaspoons fresh ginger, finely grated
1 teaspoon ground cinnamon
1 cup plus 2 tablespoons milk
2 large eggs, beaten to mix
1 teaspoon baking soda, dissolved in 2 tablespoons warm water
2 cups all-purpose flour
roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper
For the icing:
1 tablespoons lemon juice
1/2 cup plus 2 tablespoons confectioners' sugar, sifted
1 tablespoon warm water

Steps:

  • Preheat the oven to 325°F.
  • In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
  • Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
  • And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

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From foodnetwork.ca


ONE-BOWL GINGERBREAD CAKE WITH LEMON CREAM CHEESE GLAZE
2013-12-13 Preheat oven to 350 degrees F. Grease and flour a 9 inch bundt pan (or a 9-inch square pan) and set aside. In a large bowl, whisk together the sugar and oil. Add in the egg, and mix in the molasses, whisking until smooth. Sprinkle the flour over the sugar/oil mixture and then follow by sprinkling the spices, baking soda and salt over the flour.
From thebakerchick.com


GINGER CAKE WITH LEMON GLAZE - FOOD HEAVEN
1. Preheat the oven to 160C/Gas Mark 3. Line and grease a 23cm (9in) deep square cake tin. 2. Place the butter, The Groovy Food Company Agave Rich and Dark, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool.
From foodheavenmag.com


GINGERBREAD CAKE WITH LEMON GLAZE – PINCH OF SALT RECIPES
Making peri-peri is inconceivably simple: pop everything into the blender, press the catch and you’re finished. A portion of the peri-peri sauce goes into the meatball blend for additional flavor, at that point from that point, it’s only an issue of blending, rolling and preparing. You may see that these meatballs have simply egg yolks […]
From pinchofsalt.recipes


SPICED GINGERBREAD WITH LEMON GLAZE RECIPE | LEITE'S …
2021-11-28 Make the gingerbread. Preheat the oven to 350˚F (180˚C). Coat a 9- by 5-inch loaf pan with melted butter and line the base and two long sides with one piece of parchment paper, allowing it to overhang the sides. In a medium bowl, sift together the flour and spices.
From leitesculinaria.com


GINGERBREAD MINI LOAF CAKES WITH LEMON GLAZE
Preheat the oven to 325F. Sift the flour and ginger together into a large mixing bowl and set side. Measure 1 tablespoon of the milk into a small bowl and stir in the baking soda. Pour the remaining milk, along with the oil, sugar, corn syrup and molasses into …
From cookingwithwineblog.com


GINGERBREAD CAKES WITH LEMON-GINGER FROSTING - SIMMER AND SAGE
2022-01-17 These Gingerbread Cakes with Lemon-Ginger Frosting are delightful miniature, single-serve treats. And you guys know I love all things miniature. But really – especially during the holiday season, taking small bites of everything is the way to go. That way you get to taste everything without going completely nuts and tipping the scales. And, these Gingerbread …
From simmerandsage.com


HOW TO COOK GINGERBREAD CAKE WITH LEMON GLAZE - RECIPE
2021-06-10 Leave the finished cake to cool without removing it from the mold. Prepare the lemon glaze: sift the icing mixture into a large bowl and add the butter, milk and lemon juice. Stir with a wooden spoon for 1 minute until you get a creamy texture. Remove the cake from the pan and spread with the glaze, decorate with sugar sticks.
From thisnutrition.com


GINGERBREAD CAKE WITH LEMON GLAZE (SUGAR FEE) - THE COOKIE …
The Cookie Rookie® Easy Recipes anyone can make, that everyone will love!
From easydinnersrecipe.herokuapp.com


GINGERBREAD CAKE WITH LEMON GLAZE – MESOMAKING
2019-09-11 511. Making peri-peri is inconceivably simple: pop everything into the blender, press the catch and you’re finished. A portion of the peri-peri sauce goes into the meatball blend for additional flavor, at that point from that point, it’s only an issue of blending, rolling and preparing. You may see that these meatballs have simply egg yolks ...
From mesomakingit.com


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