Gingerbread Cake with Lemon Glaze

Q: What’s the Best Molasses Substitute?

If you can’t find Crosby’s molasses, combine equal parts golden syrup and black treacle . It creates the same depth of flavor and rich color, perfect for this cake.

Q: Why Did My Cake Come Out Dense or Sunken?

This usually happens if: The batter was overmixed , knocking out air You opened the oven door too early Your baking soda was expired Always mix gently and check for freshness in your ingredients. Bake until a skewer comes out clean from the center.

Q: Can This Recipe Be Made Gluten-Free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking mix . Be sure to check that your baking soda and molasses substitutes are also gluten-free.

Q: How Do I Store Leftover Lemon Sauce?

Store it in an airtight container in the fridge for up to one week . Reheat gently in a saucepan or microwave before serving. It also tastes great on pancakes or over vanilla ice cream.

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There’s something truly magical about the rich, spiced aroma of gingerbread cake baking in the oven. Pair it with a warm, tart lemon glaze and you’ve got a dessert that’s both comforting and surprisingly refreshing. In this article, we’ll walk you through everything you need to know to make a light and fluffy gingerbread cake with lemon glaze—just like grandma used to serve at potluck dinners. You’ll get tips on ingredients, baking techniques, and serving suggestions that will make this cake the star of your holiday table.

Looking for inspiration? Try our Christmas Baked Salmon Recipe for a savory main course that pairs beautifully with this dessert.

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Why Gingerbread Cake with Lemon Glaze is a Must-Bake Classic

The Sweet-Tart Flavor Combo That Works

The deep, warm spices in gingerbread—like cinnamon, ginger, and cloves—bring richness and depth. But the real twist comes with a generous drizzle of lemon glaze. Its sharp, citrusy tang perfectly cuts through the sweetness and gives each bite a refreshing finish. It’s this contrast that keeps people coming back for seconds.

Perfect for Holidays, Potlucks, and Family Gatherings

This cake isn’t just for Christmas. It’s a timeless dessert that fits right in at Thanksgiving, New Year’s, or even a casual Sunday dinner. It travels well, serves a crowd, and always earns compliments at potlucks. Plus, it’s easy enough to make that even beginner bakers can nail it on the first try.

A Slice of Canadian Comfort with British Influence

The original recipe comes from a cherished Canadian tradition, but it adapts well to British and American kitchens. Whether you’re using Crosby’s molasses or a homemade mix of golden syrup and treacle, this cake retains its soft crumb and bold flavor. The lemon glaze adds a touch of elegance and brightness, making this dish feel both homey and refined.

Discover great ideas like our Brown Sugar Glazed Ham Recipe to serve alongside this gingerbread treat during the holidays.

Ingredients for Gingerbread Cake and Lemon Glaze

Pantry Essentials for the Cake

To make a proper gingerbread cake, you’ll need ingredients that are probably already in your pantry. Here’s what you need for the base:

150g butter or vegetable shortening – Butter gives a richer flavor, while shortening offers a lighter texture
2 tbsp granulated sugar – Just a touch; most sweetness comes from molasses
1 large egg – Adds structure
130g golden syrup + 200g black treacle – A perfect replacement for Crosby’s molasses
250ml boiling water – Activates the spices and helps mix the thick syrups
350g all-purpose flour – For structure and softness
1 tsp baking soda – Helps the cake rise
1/2 tsp salt – Enhances flavor
1 tsp ground ginger and 1 tsp cinnamon – The signature spice combo

Fresh and Zesty Glaze Components

The lemon glaze is simple but essential. You’ll need:

125g granulated sugar
30g butter
Juice from one lemon (about 3 tbsp)
1 tsp vanilla extract

These ingredients come together to make a sauce that’s sweet, tart, and silky enough to soak into the cake’s surface.

Don’t miss our Pumpkin Cream Cheese Muffins if you’re craving more seasonal desserts.

Ingredient Substitutions That Still Work

Can’t find molasses in your store? No problem. Mix equal parts golden syrup and black treacle to mimic the depth and color of traditional molasses. Prefer a dairy-free version? Swap out the butter with vegetable shortening like Crisco, which was actually used in the original version of this recipe.

Check out our tips on choosing the right sweeteners in this Maple Apple Cider Drink Recipe for more inspiration.

Step-by-Step: How to Make Gingerbread Cake with Lemon Glaze

Preparing the Batter for Maximum Moisture

Start by preheating your oven to 180°C / 160°C fan / 350°F. Then cream the butter and sugar until light and fluffy. This step ensures the cake has an airy texture. Beat in the egg, then pour in the golden syrup and black treacle. Add boiling water to help blend everything smoothly.

Sift in the dry ingredients—flour, baking soda, salt, ginger, and cinnamon—and mix until there are no lumps. Your batter should be glossy and pourable.

Pour it into a greased 9-inch cake pan, then smooth the top.

Baking Tips for a Fluffy, Crack-Free Top

Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean. If you’re using a fan oven, reduce the temperature slightly or check the cake a few minutes early. To prevent cracks on top, avoid overmixing and don’t open the oven door too soon during baking.

Crafting the Perfect Lemon Glaze to Pour

While the cake bakes, make the glaze. In a saucepan, combine sugar, butter, and lemon juice. Bring to a boil over medium-high heat, then reduce and simmer for five minutes, stirring constantly. The mixture will thicken slightly.

Remove from heat and stir in vanilla. When the cake is warm and just out of the oven, pour the glaze over the top or serve it on the side.

Looking for another cozy dessert? Try our Christmas Fudge Cake Dessert next!

Serving Suggestions and Pairings

Warm or Cold? Best Ways to Serve

This gingerbread cake with lemon glaze truly shines when served warm. The warmth allows the lemon glaze to seep into the tender crumb, enhancing the spicy molasses flavor and creating a melt-in-your-mouth experience. To reheat a slice, microwave it for 15–20 seconds, then spoon on warm glaze for the ultimate comfort dessert.

That said, it also holds its flavor and texture well when cold. If you’re planning a potluck or prepping for a holiday dinner, you can make it ahead of time and serve it at room temperature. It’s just as delicious.

Whipped Cream, Ice Cream, or Extra Glaze?

While the lemon glaze adds that zesty punch, you can easily elevate the dish further. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream balances the tartness. For those who like things a little extra, double the glaze and serve on the side—because no one ever said no to more sauce.

Looking for inspiration? Try our Lemon Blueberry Cheesecake Dessert for another zesty lemon treat.

Drinks That Compliment This Dessert

Pairing drinks with dessert makes the experience more indulgent. A spiced chai latte, black tea with honey, or even mulled wine makes a lovely partner to the gingerbread cake’s warmth. For kids or non-alcoholic options, try a tart cherry cider or a lemon herbal tea.

Don’t miss our cozy Pumpkin Spice Latte Recipe to sip alongside this winter dessert.

Storing, Reheating, and Freezing Tips

How Long Will It Stay Fresh?

Stored in an airtight container at room temperature, the cake stays fresh for up to 3 days. If your kitchen is warm or humid, refrigerate it to keep it moist. Just make sure to warm it slightly before serving to bring back its soft texture.

Reheating Without Drying It Out

When reheating, go for short bursts in the microwave (15–20 seconds) to prevent drying. Spoon a little glaze over the top before reheating to keep things moist. If using an oven, wrap the slice in foil and warm at 300°F for about 8–10 minutes.

Can You Freeze Gingerbread Cake with Glaze?

Absolutely! It freezes well, but for best results, freeze the cake without the glaze. Wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge, then warm and glaze before serving.

Check out our cozy and freezer-friendly Cream Cheese Swirled Pumpkin Butter Bread for more ideas.

Frequently Asked Questions (FAQ)

What’s the Best Molasses Substitute?

If you can’t find Crosby’s molasses, combine equal parts golden syrup and black treacle. It creates the same depth of flavor and rich color, perfect for this cake.

Can I Use Lemon Icing Instead of Glaze?

You can—but it changes the texture. Lemon icing is thicker and hardens on top, while the glaze seeps into the cake and creates a more luxurious mouthfeel. For best results, stick to the warm lemon sauce.

Why Did My Cake Come Out Dense or Sunken?

This usually happens if:
The batter was overmixed, knocking out air
You opened the oven door too early
Your baking soda was expired
Always mix gently and check for freshness in your ingredients. Bake until a skewer comes out clean from the center.

Can This Recipe Be Made Gluten-Free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking mix. Be sure to check that your baking soda and molasses substitutes are also gluten-free.

How Do I Store Leftover Lemon Sauce?

Store it in an airtight container in the fridge for up to one week. Reheat gently in a saucepan or microwave before serving. It also tastes great on pancakes or over vanilla ice cream.

Conclusion: Bring a Touch of Nostalgia to Your Table

Gingerbread Cake with Lemon Glaze is more than a dessert—it’s a warm memory on a plate. Whether you’re baking for a holiday, a winter gathering, or simply craving something cozy, this cake delivers rich flavor, fluffy texture, and a zingy glaze that cuts through the sweetness perfectly.

It’s an easy yet impressive recipe you’ll want to make again and again. The old-fashioned charm paired with modern flavor balance makes this a keeper in any home baker’s repertoire.

Don’t miss our delightful Super Ginger Molasses Cookies for another nostalgic bake with a spicy kick.

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