Lemon in the topping complements this spiced pound cake.
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2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking powder
1/8 teaspoon salt
1 cup Land O Lakes® Butter softened
1/2 cup firmly packed brown sugar
4 large Land O Lakes® Eggs
1/4 cup molasses
2 tablespoons turbinado (raw) sugar
1 cup sugar
3 tablespoons cornstarch
1 tablespoon freshly grated lemon zest
3/4 cup water
3 large Land O Lakes® Eggs (yolks only) beaten
1/4 cup lemon juice
3/4 cup Land O Lakes® Heavy Whipping Cream
Lemon peel twists, if desired
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 lemonzest 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.
Explore reviews fromour online community
The density was fine, but the cake turned out too dry and bland for my taste. Increasing the sugar and butter by 50% and tripling the ginger made for a much better tasting cake. I also took out the baking powder to compensate for the loss of density caused by the additional sugar, since I needed a very stable cake for my purposes. Those who prefer a springier cake, should leave the baking powder in.
1 1/2 cups butter 3/4 cups brown sugar 6 teaspoons ginger
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.