Lemon Gingerbread

the.instructor's picture

Nov. 14, 2011


Butter/Margarine 3 Tablespoon , softened
Sugar 1/4 Cup (4 tbs)
Lemon 1 , thinly sliced
All purpose flour
Baking soda 1 Teaspoon
Ground cinnamon 1 Teaspoon
Ground ginger 3/4 Teaspoon
Salt 1/2 Teaspoon
Vegetable shortening 1/3 Cup (5.33 tbs)
Batter 1/3 Cup (5.33 tbs) (For Batter)
Molasses 2/3 Cup (10.67 tbs)
Egg 1
Hot water 1/2 Cup (8 tbs)



1) Coat a 9-inch ring mould generously with butter or margarine, making sure there is a thick layer on bottom of ring mould.

2) Dredge the 1/4 cup sugar evenly onto the bottom of ring.


3) Place lemon slices, slightly overlapping, in a layer over sugar.

4) In a bowl, sift together flour, baking soda, cinnamon, ginger and salt.

5) In a large bowl, beat shortening with 1/3 cup sugar until fluffy and light.

6) Stir the molasses and egg, in the sugar mixture.

7) Slowly add in flour mixture, half at a time, blending well after each addition.

8) Stream the hot water in the flour mixture.

9) Gently spoon the batter over lemon slices in the pan.

10) Bake in the oven for 40 minutes or until a toothpick inserted in cakes comes out clean.


11) Place the pan over a wire racks and allow to cool the layers for 10 minutes.

12) Using knife loosen the cake around the edges and turn out over serving plate.

13) Allow to cool for 5 minutes.


14) Serve as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2762Calories from Fat 1001

 % Daily Value*

Total Fat 113 g173.8%

Saturated Fat 42 g210%

Trans Fat 0 g


Sodium 2511 mg104.63%

Total Carbohydrates 417 g139%

Dietary Fiber 11 g44%

Sugars 178 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet