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Old-Fashion Gingerbread Recipe with Lemon Glaze

User Rating 4 Star Rating (4 Reviews)


Old-Fashion Gingerbread Recipe with Lemon Glaze
Brian Hagiwara/Stockbyte/Getty Images
The beautiful, deep brown color and rich flavor in this gingerbread recipe comes from the dark molasses, which is very traditional in these old-style recipes. The ground ginger and cinnamon gives this simple-to-make gingerbread recipe it's spicy kick, and the quick lemon glaze finishes this classic American dessert perfectly.

Serve 8

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • For the Gingerbread
  • 1 2/3 cup AP flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp ginger
  • 3/4 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 cup sugar
  • 1 beaten egg
  • 1/2 cup dark molasses
  • 1/2 cup vegetable oil
  • 1/2 cup boiling water
  • -------------------
  • For the Glaze
  • 2/3 cup powdered sugar
  • 3 tbsp lemon juice


    Preheat the oven to 350 degrees F.

  1. Sift the flour and baking soda into a mixing bowl. Add the ginger, cinnamon, salt, sugar, egg, and molasses. Mix with a spatula until the mixture is combined and resembles wet sand. Add the oil and boiling water and whisk for about 2 minutes until the batter is smooth and shinny.

  2. Oil and flour a 9" square baking dish or pan. Pour in the batter and tap it down gently on the table to settle it evenly. Bake for 35 minutes, until the gingerbread pulls away slightly from the sides and the top springs back when lightly touched.

  3. Combine the powdered sugar and lemon juice, and whisk together until smooth. Pour over the hot gingerbread and spread evenly with a spatula. As it cools, the glaze will soak into the top and around the sides. Slice and serve just warm, or at room temperature.
This gingerbread is great with just the lemon glaze, or it can be served with vanilla ice cream, whipped cream, or lemon curd.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Gingerbread, Member glaird111

So easy to make and the results were excellent. It was a little too sweet so I would use Muscovy sugar instead of white sugar in future and possibly less molasses. Some raisins might add a nice touch to it.

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