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Lemon-Topped Gingerbread

  • 8servings
  • 55minutes
  • 160calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C
MineralsSelenium, Natrium, Fluorine, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup Gold Medal® all-purpose flour

  2. 1/2 cup Gold Medal® whole wheat flour

  3. 2 tablespoons packed brown sugar

  4. 1/2 teaspoon baking soda

  5. 1/2 teaspoon ground ginger

  6. 1/2 teaspoon ground cinnamon

  7. 1/4 teaspoon salt

  8. 1/4 cup molasses

  9. 1/4 cup hot water

  10. 2 tablespoons shortening

  11. 2 tablespoons fat-free egg product or 1 egg white

  12. 3 tablespoons granulated sugar

  13. 1 tablespoon cornstarch

  14. 1 cup water

  15. 1 tablespoon grated lemon peel

  16. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Heat oven to 325ºF. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.

  2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

  3. In 1-quart saucepan, mix granulated sugar, cornstarch and 1 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly; remove from heat. Stir in lemon peel and lemon juice. Serve sauce with gingerbread.

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