Gingerbread Pound Cake With Lemon Cream

Gingerbread Pound Cake Recipe
23
2 Reviews
Lemon in the topping complements this spiced pound cake.
40 min
Prep Time
2:05
Total Time
10 servings

Ingredients

Pound Cake

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

Lemon Topping

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
Ground cinnamon
Lemon peel twists, if desired

Directions

  1. Heat oven to 325°F. Grease and flour 9x5-inch loaf pan; set aside.
  2. Combine flour, cinnamon, ginger, baking powder and salt in bowl. Set aside.
  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.
  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.
  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.
  6. Beat whipping cream in bowl at high speed until soft peaks form. Fold into lemon mixture. Cut cake into 20 thin slices.
  7. Place 2 cake slices onto individual serving plate; spoon lemon topping over cake. Lightly sprinkle with cinnamon. Garnish with lemon twist, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
500
Cholesterol
210mg
Carbohydrates
62g
Protein
6g
Fat
25g
Sodium
270mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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.

Rating

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!

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.