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Lemon in the topping complements this spiced pound cake.
Heat oven to 325°F. Grease and flour 9x5-inch loaf pan; set aside.
Combine flour, cinnamon, ginger, baking powder and salt in bowl. Set aside.
Beat butter and brown sugar in bowl at medium speed, scraping bowl often, until light and fluffy. Add 1 egg at a time, beating well after each addition. Add molasses; continue beating, scraping bowl often, until well mixed. Add flour mixture; beat at low speed until just moistened.
Spoon batter into prepared pan. Sprinkle top with raw sugar. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Combine sugar, cornstarch and grated lemon zest in small saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil. Boil for 1 minute. Gradually stir half of hot mixture into beaten egg yolks with whisk. Return all mixture to saucepan. Continue cooking, stirring constantly, 2 minutes or until mixture reaches 160°F. and is thickened. Whisk in lemon juice. Cool slightly. Cover surface with plastic food wrap. Refrigerate 1 hour or until completely cooled.
Beat whipping cream in bowl at high speed until soft peaks form. Fold into lemon mixture. Cut cake into 20 thin slices.
Place 2 cake slices onto individual serving plate; spoon lemon topping over cake. Lightly sprinkle with cinnamon. Garnish with lemon twist, if desired.
Dietary Fiber: 1g
I like the gingerbread served warm with the cool whipped cream. The lemon cream is WONDERFUL. I will keep that recipe handy to use on other things.
This cake turned out to be far too dense. I tried another gingerbread pound cake using white sugar and sour cream and it was far superior. HOWEVER, that said, the lemon creme recipe is unsurpassed. Well worth the time and effort and far superior to any lemon sauce recipe!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1387
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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