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Gingerbread Pound Cake
Gingerbread Pound Cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
115 minutes
Festive gingerbread pound cake drizzled with sweet lemon sauce and dusted with powdered sugar, ideal for holiday gatherings.
Ingredients:
  • 1 cup unsalted butter, softened
  • 5 large eggs
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 0.5 teaspoon baking soda
  • 1 cup molasses
  • 0.5 cup sour cream
  • 2 tablespoons cornstarch
  • 0.33333334326744 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 0.125 cup sifted powdered sugar, or to taste
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and generously grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • In a mixing bowl, beat softened butter until creamy for about 2 minutes on medium speed. Gradually add 1 cup of white sugar and beat on medium speed for 5 to 7 minutes. Add eggs one at a time, beating until the yellow disappears; the batter might look slightly curdled.
  • In a bowl, mix flour, ginger, cinnamon, cloves, and baking soda. In another bowl, combine molasses and sour cream. Add the dry ingredients to the batter alternating with the molasses mixture, starting and finishing with the dry ingredients. Mix on low speed until just combined after each addition. Pour the batter into the pan.
  • Bake in a preheated oven until a toothpick inserted in the center of the cake comes out clean, approximately 1 hour. Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then remove from the pan and cool completely for about 30 minutes.
  • As the cake cools, mix water, white sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until the mixture is smooth and thick. Add lemon juice, butter, and lemon zest, cooking until warmed through.
  • Dust the cooled cake with powdered sugar and enjoy it with lemon sauce.

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