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Gingerbread Pound Cake

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A rich, tender gingerbread pound cake infused with molasses and warm spices, baked in a Bundt pan and optionally served with a bright, tangy lemon sauce.

Ingredients

Gingerbread Cake:

1 cup unsalted butter, softened

1 cup white sugar

5 large eggs

2 cups all-purpose flour

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground cloves

1/2 tsp baking soda

1 cup molasses

1/2 cup sour cream

Lemon Sauce (Optional):

1 cup water

1/2 cup white sugar

2 tbsp cornstarch

1/3 cup lemon juice

1 tbsp unsalted butter

2 tsp grated lemon zest

1/8 cup sifted confectioners’ sugar, or to taste

Instructions

  1. Preheat oven to 325°F (165°C). Generously grease and flour a 12-cup Bundt pan.
  2. Beat softened butter until creamy, about 2 minutes. Gradually add sugar and beat 5–7 minutes until light and fluffy.
  3. Add eggs one at a time, mixing just until incorporated.
  4. In a separate bowl, whisk together flour, ginger, cinnamon, cloves, and baking soda.
  5. In another bowl, combine molasses and sour cream.
  6. Add dry ingredients to butter mixture alternately with the molasses mixture, beginning and ending with dry ingredients. Mix on low just until combined.
  7. Pour batter into prepared Bundt pan and smooth the top.
  8. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10–15 minutes, then turn out onto a rack and cool completely for about 30 minutes.
  10. For the optional lemon sauce: combine water, sugar, and cornstarch in a saucepan over medium heat, stirring until thickened. Add lemon juice, butter, and zest; warm through.
  11. Dust cooled cake with confectioners’ sugar and serve with warm lemon sauce if desired.

Notes

Add vanilla for extra flavor depth.

Increase ginger for a spicier cake.

Chopped crystallized ginger adds chew and heat.

Drizzle with a vanilla glaze for a festive look.

Freezes well for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/gingerbread-pound-cake/