GINGERBREAD CAKE WITH LEMON GLAZE
If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and lightly flour a 9-inch square baking pan.
- Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
- Stir sugar, molasses, oil, and egg into flour mixture until just combined.
- Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
- Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
- Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g
FRESH GINGERBREAD WITH LEMON ICING
Provided by Nigella Lawson
Categories Ginger Dessert Bake Lemon Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 squares
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F.
- In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
- Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
- And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
GINGERBREAD & HONEY LOAF
Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
- Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.
Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
QUICK TANGY LEMON ICING FOR GINGERBREAD COOKIES
This is a very easy recipe that only uses a handful of ingredients and tastes wonderful! Lemon and gingerbread are a perfect combination together. This icing also dries hard and shiny, so it is perfect for gingerbread men. Try it, you won't be disappointed! Make sure that you use FRESH lemon juice, not the bottled kind. It will affect the flavor!
Provided by SaddleUp87
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- place all ingredients in a bowl and mix until smooth.
- if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.
Nutrition Facts : Calories 538.4, Fat 0.1, Sodium 16.4, Carbohydrate 137.9, Sugar 123.9, Protein 0.1
GINGERBREAD WITH LEMON TOPPING
Add a twist to the regular gingerbread with a distinctive lemon sauce topping. You can make it sweeter or spicier to suit your taste.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. Spray 9x5-inch or 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
- Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.
Nutrition Facts : Calories 300, Carbohydrate 52 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 g
GINGERBREAD WITH LEMON SAUCE
This was my favorite dessert when I was a little girl. I can remember clearly the smell of the gingerbread cooking in the oven--even now the smell bring goose bumps. Having two brothers I had to compete vigorously for my share of seconds. If I lost, my mother would always give me her piece when the the boys weren't looking. I don't have it any longer, but I remember finding this recipe many years later on a little scrap of paper in the pages of my mother's favorite cookbook.
Provided by Mary Leverington
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 19
Steps:
- Gingerbread: Grease 9x9x2" baking pan.
- Preheat oven to 350 degrees F.
- Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
- Stir in the wheat germ.
- Beat eggs in a medium size bowl until frothy.
- Stir in buttermilk, molasses and oil, mixing well.
- Stir liquid ingredients into dry ingredients, mixing well.
- Pour into prepared pan.
- Bake in oven for 35 minutes or until top springs back when pressed.
- Cool in pan on wire rack.
- Cut into squares.
- Serve warm with Lemon Sauce.
- Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
- Stir in boiling water and bring to boil again, stirring constantly.
- Lower heat and simmer, stirring, until sauce is thickened and clear.
- Stir in butter, lemon rind and juice.
- Pour over warm Gingerbread.
FRESH GINGERBREAD WITH LEMON ICING
I adapted this recipe come from Nigella Lawson's Cookbook, How To Be A Domestic Godess. It is rich, moist and quite delicious! I have made a few changes to suit my personal preferences.
Provided by Bev I Am
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 325°F.
- In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
- Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm.
- Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
- And when it is cool, begin the frosting. Whisk the lemon juice into the confectioners' sugar first, then gradually add extract and milk, as needed to make desired consistency.
- Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
Nutrition Facts : Calories 228.3, Fat 7, SaturatedFat 4.2, Cholesterol 38.4, Sodium 87.1, Carbohydrate 39.9, Fiber 0.4, Sugar 25.8, Protein 2.5
MOIST GINGERBREAD CAKE WITH LEMON GLAZE
This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
- In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
- Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
- Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
- Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams
GINGERBREAD HOUSE ICING
Saved this recipe from a parent workshop with my oldest daughter. Very easy to whip up, and the kids LOVED to taste it along the way!! Used whatever leftover icing to "glue" gingerbread house ingredients with a clean popsticle stick to an empty 8oz. milk carton.
Provided by AngelaC
Categories Dessert
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
- Add powdered sugar in small amounts, mixing well on high speed after each addition.
- Beat on high speed 4-5 minutes or until mixture thickens.
- Refrigerate, covered, until ready to use.
- You may need to stir icing to soften before use.
Nutrition Facts : Calories 568.2, Sodium 44.1, Carbohydrate 142.6, Sugar 139.6, Protein 2.7
GINGERBREAD LOAF W/(OPT LEMON ICING)
Make and share this Gingerbread Loaf W/(Opt Lemon Icing) recipe from Food.com.
Provided by ChefZombie09
Categories Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Gingerbread Loaf.
- Add ingrediants to mixing bowl and mix lightly. Bake for about an 50 minutes or more if needed. When cooled drizzle Lemon Icing ( opt.).
- Lemon Icing.
- In a small mixing bowl stir together powdered sugar,vanilla,lemon juice and enough milk to make icing of drizzle consistency.
Nutrition Facts : Calories 214.1, Fat 4.2, SaturatedFat 1.1, Cholesterol 17.7, Sodium 196.1, Carbohydrate 39, Fiber 1.1, Sugar 10, Protein 4.8
More about "gingerbread loaf wopt lemon icing food"
GINGERBREAD LOAF WITH LEMON ICING - CLOSET COOKING
From closetcooking.com
Reviews 9Estimated Reading Time 2 minsServings 8Total Time 1 hr
GINGERBREAD LOAF (BETTER THAN STARBUCKS!) - CHEF SAVVY
From chefsavvy.com
SPICED GINGERBREAD LOAF - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GINGERBREAD LOAF WITH CREAM CHEESE FROSTING - THE …
From thespruceeats.com
THE BEST GINGERBREAD LOAF RECIPE - CONFESSIONS OF A …
From confessionsofabakingqueen.com
GINGERBREAD LOAVES WITH LEMON GLAZE RECIPE - PINCH OF YUM
From pinchofyum.com
5/5 (3)Total Time 50 minsCategory DessertCalories 172 per serving
- Preheat oven to 375 degrees. Cream butter with sugar. Add eggs and beat until fluffy – about 2 minutes.
- Divide the batter evenly between two greased loaf pans and bake for about 30-45 minutes, depending on the size of pan, until golden brown and the tops spring back when touched.
- After loaves have cooled completely, stir lemon juice with powdered sugar until a thick glaze forms. Spread over tops of loaves and allow to set.
GINGERBREAD LOAVES WITH LEMON ICING - BHG.COM
From bhg.com
- Preheat oven to 350°F. Grease bottoms and halfway up the sides of two 5 3/4x3x2-inch loaf pans; set aside.
- In a bowl, combine flour, baking powder, cinnamon, ginger, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In another bowl, whisk together egg, molasses, oil, brown sugar, and milk. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Divide batter between the prepared pans, spreading evenly.
- Bake for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
GINGER LOAF CAKE WITH LEMON ICING - BEST RECIPES UK
From bestrecipesuk.com
HOW TO MAKE A COPYCAT STARBUCKS GINGERBREAD LOAF - TASTE OF …
From tasteofhome.com
GINGERBREAD LOAF - JO COOKS
From jocooks.com
COPYCAT STARBUCK'S GINGERBREAD LOAF - THE COUNTRY COOK
From thecountrycook.net
SPICED GINGERBREAD WITH LEMON GLAZE – LEITE'S CULINARIA
From leitesculinaria.com
GINGERBREAD LOAF {BETTER THAN STARBUCKS!} - THE SEASONED …
From theseasonedmom.com
FROM LEMON DRIZZLE TO GINGERBREAD: OUR BEST-EVER CAKE RECIPES
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love