Gingerbread Pound Cake with Lemon Cream
Gingerbread Pound Cake with Lemon Cream
Lemon in the topping complements this spiced pound cake.
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40 min
Prep Time
02 hrs 05 min
Total Time
10
servings Ingredients
Pound Cake
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking powder
18 teaspoon salt
1 cup Land O Lakes® Butter, softened
12 cup firmly packed brown sugar
14 cup molasses
2 tablespoons turbinado (raw) sugar
Lemon Topping
1 cup sugar
3 tablespoons cornstarch
1 tablespoon freshly grated lemon zest
34 cup water
3 large Land O Lakes® Eggs (yolks only), beaten
14 cup lemon juice
34 cup Land O Lakes® Heavy Whipping Cream
Ground cinnamon
Lemon peel twists, if desired
How to make
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STEP 1
Heat oven to 325°F. Grease and flour 9x5-inch loaf pan; set aside.
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STEP 2
Combine flour, cinnamon, ginger, baking powder and salt in bowl. Set aside.
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STEP 3
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.
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STEP 4
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.
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STEP 5
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.
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STEP 6
Beat whipping cream in bowl at high speed until soft peaks form. Fold into lemon mixture. Cut cake into 20 thin slices.
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STEP 7
Place 2 cake slices onto individual serving plate; spoon lemon topping over cake. Lightly sprinkle with cinnamon. Garnish with lemon twist, if desired.
500 Calories
25 Fat (g)
210 Cholesterol (mg)
270 Sodium (mg)
62 Carbohydrates (g)
1 Dietary Fiber
6 Protein (g)
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