Gingerbread With Lemon Glaze

Gingerbread with lemon glaze

The Spruce

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 8 servings
Nutrition Facts (per serving)
333 Calories
16g Fat
47g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 333
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2g 8%
Cholesterol 26mg 9%
Sodium 609mg 26%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 4%
Protein 2g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The beautiful, deep brown color and rich flavor in this gingerbread recipe comes from the dark molasses, which is very traditional in these old-style recipes. The ground ginger and cinnamon gives this simple-to-make gingerbread recipe it's spicy kick, and the quick lemon glaze finishes this classic American dessert perfectly.


  • For the Gingerbread
  • 1 2/3 cup all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 1 beaten egg
  • 1/2 cup dark molasses
  • 1/2 cup vegetable oil
  • 1/2 cup boiling water
  • For the Glaze
  • 2/3 cup powdered sugar
  • 3 tablespoons lemon juice

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F.

    Gather the ingredients
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  2. Sift together the flour and baking soda into a mixing bowl. Add the ginger, cinnamon, salt, sugar, egg, and molasses. Mix with a spatula until the mixture is combined and resembles wet sand.

    Stir in flour and baking soda
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  3. Add the oil and boiling water and whisk for about 2 minutes until the batter is smooth and shiny.

    Add the water
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  4. Oil and flour a 9-inch square baking dish or pan. Pour in the batter and tap it down gently on the table to settle it evenly.

    Oil in pan
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  5. Bake for 35 minutes, until the gingerbread pulls away slightly from the sides and the top springs back when lightly touched.

    Bake for 35 min
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  6. Combine the powdered sugar and lemon juice and whisk together until smooth.

    Combine flour and lemon
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  7. Pour over the hot gingerbread and spread evenly with a spatula. As it cools, the glaze will soak into the top and around the sides.

    Pour glaze over cake
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  8. Slice and serve just warm or at room temperature.