Why You’ll Love This Recipe

I love this recipe because it delivers classic pound cake texture with festive gingerbread flair. The molasses keeps the cake moist, while the blend of ginger, cinnamon, and cloves brings warmth and coziness. The batter comes together easily, and the Bundt shape makes it look impressive without extra effort. The lemon sauce is optional, but I find it adds a beautiful brightness that pairs perfectly with the spice.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Gingerbread Cake:
1 cup unsalted butter, softened
1 cup white sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon baking soda
1 cup molasses
1/2 cup sour cream

Lemon Sauce (Optional):
1 cup water
1/2 cup white sugar
2 tablespoons cornstarch
1/3 cup lemon juice
1 tablespoon unsalted butter
2 teaspoons grated lemon zest
1/8 cup sifted confectioners’ sugar, or to taste

Directions

I start by preheating my oven to 325 degrees F (165 degrees C) and generously greasing and flouring a 12-cup Bundt pan.

In a large bowl, I beat the softened butter with an electric mixer until creamy, about 2 minutes. I slowly add the white sugar and continue beating for 5–7 minutes until the mixture is light and fluffy. Then I add the eggs one at a time, beating just until each yolk disappears. The batter may look slightly curdled, and that’s completely fine.

In a separate bowl, I whisk together the flour, ginger, cinnamon, cloves, and baking soda. In another bowl, I combine the molasses and sour cream. I add the dry ingredients to the butter mixture alternately with the molasses mixture, beginning and ending with the dry ingredients. I mix on low speed just until each addition is incorporated.

I pour the batter into the prepared Bundt pan and smooth the top. I bake the cake for about 1 hour or until a toothpick inserted into the center comes out clean. I let the cake cool in the pan on a wire rack for 10–15 minutes, then turn it out and let it cool completely for another 30 minutes.

To make the lemon sauce (if I’m using it), I combine the water, sugar, and cornstarch in a saucepan over medium heat. I stir constantly until the mixture thickens and becomes smooth. I add the lemon juice, butter, and lemon zest and cook until fully warmed through.

Once the cake is cool, I dust it with confectioners’ sugar and serve each slice with a spoonful of warm lemon sauce.

Servings and Timing

This recipe yields 12 servings and takes about 1 hour 55 minutes in total:
– 15 minutes prep
– 1 hour bake time
– 40 minutes cooling

Variations

I sometimes add a teaspoon of vanilla to the batter for extra depth. If I want stronger spice, I increase the ginger slightly. I also love adding chopped crystallized ginger for a bit of chew and heat. For a festive touch, I drizzle the cake with a simple vanilla glaze instead of dusting with powdered sugar.

Storage/Reheating

I store leftovers tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days. This cake also freezes beautifully; I wrap slices individually and freeze for up to 2 months. To serve, I let slices thaw at room temperature or warm them briefly in the microwave.

FAQs

Can I use dark molasses?

Yes, it gives the cake a deeper, richer flavor.

Can I make this in a loaf pan?

Yes, I divide the batter into two loaf pans and bake for 45–55 minutes.

Can I skip the lemon sauce?

Yes, the cake is delicious on its own.

Can I add nuts?

Chopped pecans or walnuts work nicely for added texture.

Why is my cake dense?

I avoid overmixing after adding the flour to maintain a tender crumb.

Can I make this ahead?

Yes, the flavor develops even more after resting overnight.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well.

What if I don’t have pumpkin pie spice?

I replace it with extra cinnamon and a pinch of nutmeg.

Can I glaze the cake?

A simple powdered sugar glaze works beautifully.

How do I keep the cake from sticking to the Bundt pan?

I generously grease and flour every corner of the pan, or use baking spray with flour.

Conclusion

I love making this Gingerbread Pound Cake because it’s simple, flavorful, and wonderfully festive. The warm spices and molasses create a comforting, aromatic cake, while the lemon sauce adds just the right amount of brightness. Whether I’m celebrating the holidays or treating myself on an ordinary day, this pound cake always feels special.