Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to a world of warm, spicy comfort paired with bright, citrusy elegance! This Gingerbread Cake with Lemon Custard is not just a dessert—it's a magical fusion of traditional holiday flavors and unexpected tangy sophistication. Imagine a moist, richly spiced cake that melts in your mouth, topped with a silky lemon custard that adds a refreshing twist that will make your guests wonder how you created such a masterpiece. Whether you're looking to impress at a holiday gathering or simply craving a show-stopping dessert, this recipe is about to become your new secret weapon in the kitchen!
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: Dessert
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1 cup brown sugar
- 1/2 cup molasses
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup milk
- For Lemon Custard: 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, 3 egg yolks, 1/4 cup lemon juice, 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
- In another mixing bowl, combine the unsweetened applesauce, brown sugar, molasses, and vegetable oil. Whisk until the mixture is smooth and well combined.
- Add the eggs one at a time to the wet ingredients, mixing well after each addition. Then, stir in the milk until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon custard. In a medium saucepan, whisk together 2 cups of milk, 1/2 cup of sugar, and 1/4 cup of cornstarch until smooth.
- In a separate bowl, whisk together the egg yolks, lemon juice, and lemon zest. Set aside.
- Place the saucepan over medium heat and cook the milk mixture, stirring constantly until it begins to thicken and bubble. This should take about 5-7 minutes.
- Once thickened, remove the saucepan from the heat. Gradually whisk in the egg yolk mixture, stirring constantly to prevent the eggs from cooking. Return the saucepan to low heat and cook for an additional 2-3 minutes, stirring until the custard is smooth and thickened to your liking.
- Remove the custard from heat and let it cool slightly. You can strain the custard through a fine-mesh sieve for a smoother texture if desired.
- Once the gingerbread cake has completely cooled, slice it into squares and serve with a generous drizzle of lemon custard over the top.
- Enjoy your delicious Gingerbread Cake with Lemon Custard, and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness Carefully: Use the toothpick test—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Custard Consistency is Key: Stir constantly when cooking to prevent lumps and burning. The custard should coat the back of a spoon when ready.
- Make Ahead Friendly: Both the cake and custard can be prepared a day in advance, making this recipe perfect for entertaining.
- Storage Tip: Keep the cake and custard separately in the refrigerator to maintain the best texture and prevent sogginess.
- Garnish Options: Consider adding a sprinkle of lemon zest or a dusting of powdered sugar for an extra touch of elegance.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 18g
Saturated Fat: g
Cholesterol: 85mg
