Fresh Gingerbread with Lemon Icing

Fresh Gingerbread with Lemon Icing
Fresh Gingerbread with Lemon Icing
Having run the cake table at my daughters school last year, I can say that there are two types of optimum bake sale fare: small, individual pieces that look cute and fetch high unitprices and sheet cakes that can be made without effort or dexterity and sliced up easily. This recipe fits the latter category and has the added virtue of appealing to parents and grandparents who feel that something from the sale should be gratifyingly oldfashioned. The fresh ginger is a modern touch, admittedly, but I always keep some in the fridge and wanted to try it in a less contemporary, panAsian way one day it worked. The lemon icing may not be conventional either, but there is another starkly practical reason for it: brown things if theyre not gooily chocolate dont sell so well; and the lemon spruceness of the topping is perfect with the musky sweetness beneath it.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 20 squares
Ginger Dessert Bake Lemon Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoons lemon juice
  • 1 cup plus 2 tablespoons milk
  • 1 tablespoon warm water
  • Carbohydrate 39 g(13%)
  • Cholesterol 35 mg(12%)
  • Fat 7 g(11%)
  • Fiber 0 g(2%)
  • Protein 2 g(5%)
  • Saturated Fat 4 g(20%)
  • Sodium 92 mg(4%)
  • Calories 221

My Favorite Simple Gingerbread: A Bake Sale Winner (and Family Favorite!)

As a busy mom, I'm always on the lookout for recipes that are both delicious and easy to make. This gingerbread recipe fits the bill perfectly. I discovered it while trying to contribute to my daughter's school bake sale last year. Let me tell you, bake sales are a battlefield of deliciousness! There are the intricate, adorable little cupcakes that melt hearts and wallets, and then there are the reliable, crowd-pleasing sheet cakes that are just as satisfying. This gingerbread firmly falls into the latter category. It’s straightforward, requires minimal effort and expertise, and makes a generous amount perfect for sharing (or sneaking extra slices!).

What really sets this gingerbread apart is its unexpected freshness. The addition of fresh ginger adds a zingy kick that elevates the classic flavors. It’s far from your average gingerbread - a subtle nod to modern tastes within a traditional recipe. I always keep some ginger in my fridge; it's my little secret ingredient for enhancing both sweet and savory dishes. In this case, it lends a unique warmth and subtle spice, perfectly balanced by the sweetness of the molasses. And let's not forget the icing! The bright, tangy lemon icing is the perfect counterpoint to the rich, musky gingerbread. It’s a smart move both in terms of taste and salesmanship; a brighter, lighter top makes it more appealing amongst other, darker baked goods in a bake sale environment.

This recipe is a keeper, not just for its ease and delicious results, but for its versatility. It's perfect for bake sales, holiday gatherings, or a simple afternoon treat. The icing is easy to customize. Sometimes I use a cream cheese frosting, or simply dust it with powdered sugar. The possibilities are endless! But the lemon is my favorite. It's so simple, yet it adds an unexpected level of sophistication and elegance to the whole thing. I've gotten so many compliments on this gingerbread; people just love it. And what's even better? I love the time it saves me. There's nothing worse than spending hours in the kitchen on a cake, only to have it disappear in minutes. This gingerbread recipe, however, is easily manageable amidst my busy schedule.

Beyond its practicality, I find that baking is a wonderful form of stress relief. The rhythmic mixing, the comforting aroma filling the kitchen, the simple satisfaction of creating something delicious from scratch – it's a small escape from the daily grind. And when I share this gingerbread with my family and friends, it becomes more than just a treat; it's a symbol of warmth, care, and togetherness. This isn’t just a recipe; it's a little piece of home, a moment of joy, shared with those I care about most. So whether you're a seasoned baker or a complete novice, give this recipe a try. It's a guaranteed crowd-pleaser, and a sure way to spread a little sweetness in your life. Just remember to leave some for yourself – you deserve it!

Ingredients:

I've listed the ingredients here again just for ease of use for anyone who is keen to make it. The measurements are already included within the recipe itself, but it is always helpful to have a summary at hand.

  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 cup plus 2 tablespoons milk
  • 1 tablespoon warm water

I hope you enjoy baking this recipe as much as I do! It’s a recipe that is close to my heart, and I’m so glad to share it.

Step-by-step

    • 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.
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