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 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
GINGERBREAD COOKIES WITH LEMON GLAZE
I found this in our paper and it looks really good! The biggest thing I liked about it was NOT having to roll out the dough! I have no idea how long these take to make as I haven't tried them yet, however, please NOTE that this cookie dough must sit for at least 2 hours in the fridge!!! NOTE: December 17,2012...I made these this weekend and they are YUMMY! The cookies spread so do keep to the inches between cookies. I would have liked a bit more zip so I will increase the spices a bit and post again. The Glaze was pretty thick so I thinned it with more lemon juice (we love lemons!) I also added a bit of the zest to the glaze...I left it sit overnight...worked out well.
Provided by Thea
Categories Drop Cookies
Time 30m
Yield 50 cookies
Number Of Ingredients 19
Steps:
- TO MAKE DOUGH: In medium bowl, combine all-purpose flour, almond flour, baking soda, salt, lemon zest, ginger, cinnamon, cardamom, nutmeg, cloves and white pepper. Set aside. In large mixing bowl, use stand mixer or handheld to beat butter and brown sugar until light and fluffy. Add molasses, eggs and vanilla. Beat until thoroughly combined. Add flour mixture. Stir gently to combine.
- TO CHILL DOUGH: wrap dough in bowl covered with plastic wrap. Refrigerate for at least 2 hours and up to 3 days.
- TO BAKE. Preheat oven to 350 degrees.
- TO BAKE COOKIES: drop dough by rounded tablespoons onto baking sheet leaving 2 inches between cookies. Bake for 10 mins or until golden brown. Cool 5 mins then transfer. Cool completely.
- TO GLAZE COOKIES: In a small bowl, whisk together powdered sugar and lemon juice. Drizzle or spoon glaze over cooled cookies.
- STORE: In an air tight container for up to a few days -- I am not sure whether these freeze well or store in fridge either -- will update once I make them!
Nutrition Facts : Calories 103.4, Fat 4, SaturatedFat 2.4, Cholesterol 17.2, Sodium 54.9, Carbohydrate 16.4, Fiber 0.3, Sugar 10.8, Protein 0.9
GINGERBREAD MUFFINS WITH LEMON GLAZE
Serve these tender gingerbread muffins with whipped cream for snacktime or dessert. From Bon Appetit
Provided by Bev I Am
Categories Quick Breads
Time 45m
Yield 16 muffins
Number Of Ingredients 14
Steps:
- For gingerbread muffins: Preheat oven to 350°F.
- Lightly butter 16 standard (1/3-cup) muffin cups.
- Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
- Using electric mixer, beat unsalted butter and sugar in large bowl to blend.
- Add large eggs and beat to blend.
- Beat in light molasses.
- Add half of dry ingredients, beating until blended.
- Beat in remaining dry ingredients.
- Gradually add 1 1/3 cups cold water and beat until incorporated.
- Divide batter equally among 16 prepared muffin cups.
- Bake gingerbread until tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack and cool 10 minutes.
- Remove muffins from pan and place on rack over sheet of foil.
- For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth.
- Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
- Serve muffins warm with whipped cream, if desired, or at room temperature.
GINGERBREAD MUFFINS WITH LEMON GLAZE
Yield Makes 16 gingerbread muffins
Number Of Ingredients 15
Steps:
- For gingerbread muffins:
- Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
- Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.
- Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.
- For lemon glaze:
- Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
- Serve muffins warm with whipped cream, if desired, or at room temperature.
LEMON GLAZED GINGERBREAD
Another of grandmothers old fashioned recipes... sweet, moist and addictive, I love gingerbread and I hope you will enjoy this lovely treat. Make sure that the gingerbread is completed cooled before cutting into squares and storing in an airtight container. The gingerbread matures as it ages and will become sticky.
Provided by Baby Kato
Categories Other Desserts
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees and grease pan and set aside until needed.
- 2. To a large bowl add the flour, baking soda, cream of tarter, and ground ginger, mix well.
- 3. Next, add the butter into your flour mixture with a pastry cutter or fork. (Rub butter into the flour like you would when making biscuits or scones)
- 4. Now add in the brown sugar and 1/4 cup of the candied ginger and stir together.
- 5. Gently heat the milk on the stove and pour in the molasses; stirring until it is dissolved.
- 6. Pour the milk mixture into the flour and gently stir until it resembles a soft cookie dough.
- 7. Pour the batter into your prepared pan, place in preheated oven and bake for 1 hour or until toothpick comes out clean.
- 8. Let the cake cool completely on a wire rack.
- 9. Mix the icing sugar with the lemon juice until the sugar dissolves.
- 10. Once the bread is cooled, drizzle with the glaze and sprinkle with the reserved candied ginger.
More about "lemon glazed gingerbread food"
GINGERBREAD MUFFINS RECIPE WITH LEMON GLAZE
From smartsavvyliving.com
Reviews 6Calories 357 per servingCategory Recipes
- Preheat oven to 425°F. Grease a 12-cup muffin tin or use cupcake liners. I using a baking spray.
- Place 3/4 cup molasses and 1/2 cup butter in a medium-sized microwave-safe bowl and microwave on high for 1 - 1.5 minutes until butter can be completely stirred into the molasses. Set aside while preparing the rest of the ingredients.
- In a large mixing bowl whisk together the 3 cups flour, 1.5 teaspoons baking soda, 1/4 teaspoon salt, 1.5 teaspoons cinnamon, 1.25 teaspoons ginger, 1/2 teaspoon cloves, and pinch of ground pepper together until thoroughly combined. Stir in the 1/4 cup chopped candied ginger, making sure the pieces aren't sticking together.
- Whisk the large egg, 1/2 cup sour cream, 1/2 cup milk, and 1/4 teaspoon vanilla extract into the butter and molasses mixture until well combined.
GINGERBREAD LOAVES WITH LEMON GLAZE RECIPE - PINCH OF …
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.
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SPICED GINGERBREAD LOAF - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (34)Total Time 1 hr 10 minsCategory Bread
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan. Set aside.
- In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt and pepper together until combined. Set aside. In a separate bowl or dish, whisk the molasses and hot water together.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
- Pour batter into prepared pan. Bake for around 50-60 minutes or until the gingerbread loaf is baked through. All ovens are different and your loaf could take a little more or less time. To test for doneness, insert a toothpick into the center of the gingerbread loaf. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow to cool completely in the pan set on a wire rack before removing from pan.
GLAZED BANANA GINGERBREAD - LEMON TREE DWELLING
From lemontreedwelling.com
5/5 (2)Total Time 1 hr 10 minsEstimated Reading Time 2 mins
- Pour into greased loaf pan and bake at 350 degrees for 60-70 minutes or until toothpick inserted in center comes out clean.
OLD-FASHIONED GINGERBREAD WITH LEMON GLAZE - THE HUNGRY ...
From thehungrybluebird.com
Reviews 4Servings 12Cuisine AmericanCategory Dessert
- Preheat oven to 350º. Grease and flour a 9-inch square pan (my pan was smaller, like 8-inch square and it was fine).
- Sift all the dry ingredients into a mixing bowl, add the egg, sugar and molasses. Mix well. It will be crumbly and dry looking. That's okay.
- Pour the boiling water and then the oil over the mixture. Start with a wooden spoon, then switch to a whisk, and stir thoroughly until well combined and smooth.
- Pour batter into prepared pan, drop on counter a few times to remove air bubbles. Bake on middle rack in oven for 35 to 40 minutes. Cake is done when the top springs back when touched and the edges have started to pull away from the sides of the pan.
GINGERBREAD MUFFINS WITH LEMON GLAZE - THE VIEW FROM GREAT ...
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GINGERBREAD CAKE WITH LEMON GLAZE (SUGAR FEE) - THE COOKIE ...
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4.9/5 (9)Total Time 55 minsCategory DessertCalories 239 per serving
- In a medium bowl, stir together the melted butter, stevia, greek yogurt, apple sauce, molasses, honey, and whisked eggs.
- In a separate large bowl, use a fork to stir together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
- Pour the liquid ingredients into the dry ingredients and use a mixing spoon to stir until just combined. Stir in the chopped crystallized/candied ginger if using.
GINGERBREAD MUFFINS WITH LEMON GLAZE - SALLY'S BAKING ...
From sallysbakingaddiction.com
4.8/5 (49)Estimated Reading Time 6 minsCategory MuffinsTotal Time 50 mins
- Preheat oven to 425°F (218°C). Generously grease a muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
- Cut the butter into smaller pieces so it melts easier. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.
- Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until *just* combined. Do not over-mix. Batter will be thick and a little lumpy.
GINGERBREAD WITH LEMON GLAZE RECIPE - VERY GOOD COOK
From verygoodcook.com
Cuisine CzechCategory DessertServings 12Total Time 50 mins
- Grease the bottom and sides of a 9×13” or 10×14” baking pan with the butter, vegetable oil, or spray with the oil spray. Set aside.
- Add the flour, sugar, cocoa powder, baking soda, cinnamon, ginger, cardamom, and cloves in a medium bowl and mix to combine.
GINGERBREAD LOAF CAKE WITH LEMON MASCARPONE GLAZE | BITE ...
From biteitquick.com
4/5 (4)Total Time 1 hr 10 minsEstimated Reading Time 4 mins
- Preheat the oven to 180 °C (350 °F). Grease and line a 23x13 cm (9×5-inch) loaf pan with baking or parchment paper. Set aside.
- In a medium bowl whisk together flours, cinnamon, cloves, ginger, nutmeg, salt, and baking soda.
- In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until smooth and creamy. Add the eggs, one at a time, until well mixed. Add the molasses, vanilla and applesauce.
- Add the flour mixture to the butter mixture alternately with the buttermilk in in two additions (dry-wet-dry) and mixing each addition just until incorporated. Avoid overmixing!
GINGERBREAD BUTTER DROPS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 3 hrsCategory DessertCalories 150 per serving
- Position a rack in the middle of the oven and preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- Whisk together the confectioners’ sugar, corn syrup, hot water, lemon juice, and lemon extract (if desired) in a large bowl until smooth. Warm the glaze in the microwave at about 10-second intervals until it is just barely warm to the touch. (Warming the glaze will loosen it a bit and make it easier to coat the butter drops).
- Arrange the cooled butter drops on a large wire rack set over a large baking sheet or sheet of aluminum foil. Drop the butter drops, one at a time, into the glaze, turning them with a fork to coat them completely. Using the fork, lift the butter drops out of the glaze, tap gently on the edge of the bowl to remove any excess glaze, and return them to the wire rack. Warm the glaze again in the microwave, if necessary, about halfway through the batch.
GINGERBREAD MUFFINS WITH LEMON GLAZE RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory MuffinsServings 14Total Time 45 mins
- Preheat oven to 425 degrees F. Generously grease a muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
- Cut the butter into smaller pieces so it melts easier. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.
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GLAZED LEBKUCHEN GINGERBREAD COOKIES - GERMAN CHRISTMAS ...
From germanfoods.org
- Beat sugar, eggs and vanilla sugar until smooth. Add the nuts, candied lemon, orange peel and spice and combine well. Leave to rest in a cool place for 24 hours. Form golf ball-size dough balls. Place each of the dough balls on a baking wafer and spread them out evenly. Line the baking tray with parchment paper and place the Lebkuchen onto it.
- Preheat oven and bake the Lebkuchen at 400°F (200°C ) for 15 minutes. Remove and leave to cool on a grid.
- Mix confectioner's sugar with water and stir to a smooth paste. Glaze one third of the Lebkuchen. Melt the chocolate and glaze the second third of the Lebkuchen. Leave the rest plain.
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