Gingerbread Pound Cake With Lemon Cream
40 min
02 hrs 05 min


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

How to make

  1. STEP 1

    Heat oven to 325°F. Grease and flour 9x5-inch loaf pan; set aside.

  2. STEP 2

    Combine flour, cinnamon, ginger, baking powder and salt in bowl. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. STEP 6

    Beat whipping cream in bowl at high speed until soft peaks form. Fold into lemon mixture. Cut cake into 20 thin slices.

  7. 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.


25Fat (mg)
210Cholesterol (mg)
270Sodium (mg)
62Carbohydrates (g)
1Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  November 30, 2017

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.

— says clh

1 1/2 cups butter 3/4 cups brown sugar 6 teaspoons ginger

ChallengingA breeze
Probably NotAbsolutely!
  June 03, 2010

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.

— says Ellie
  December 30, 2009

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!

— says Pambie
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