Chip Mom’s Kitchen #54: Gingerbread Cake with Lemon Drizzle

- Posted May 28th, 2019 by

Generally when I’m planning a recipe to share, I take some time to peruse my cookbooks or I take inspiration from what’s going on in my life. It is quite handy to feature something on the blog that I can bring to a party or potluck that week, that way I’m not responsible for scarfing all of it! This week, however, our very own President Hoodie picked it out! He has a well known love for cinnamon and beer, so it was really no surprise when he picked…

Gingerbread Cake with Lemon Drizzle

Difficulty level:
Newb          |        Apprentice        |        Journeyman        |      Master

This delicious spin on a gingerbread cookie has a few more components than your average box cake!

Quest Items:
2 1/2 C flour
1 1/2 teas cinnamon
1 teas ground ginger
1/2 teas baking soda
1/2 teas salt
1 stick butter
3/4 C packed brown sugar
1/3 C molasses
1 egg
3/4 C craft stout, room temp (I used Schlafly Dulche De Leche Stout!)

1 C sugar
3/4 cup whipping cream
1 stick butter
1 Tbsp lemon juice
2 teas lemon zest

Musical Accompaniment:

Illustrated Guide:

Gather all your delicious bits, setting aside that which you need for the lemon sauce as that will come later. Don’t forget to preheat to 350*F!

You know I love a good mise en plas! Here we have the butter and brown sugar, ready to cream until light and fluffy, along with our beer, molasses, egg, and dry ingredients (flour, cinnamon, ginger, baking soda, and salt) combines in a bowl.

When the butter and brown sugar are creamed together, scrape it down the sides and add the molasses and egg into the well in the center.

Alternate adding the flour and beer, starting and ending with flour (i.e. flour – beer – flour – beer – flour), until everything is encorporated and smooth. Place batter evenly in a greased 9 x 9 pan and bake for 35 – 40 minutes.

Tada! Leave the cake to cool completely. Time to start the sauce!

Heat sugar, stick of butter, and whipping cream over medium heat until the butter has completely melted. Add in your lemon juice and zest and simmer on low for 5 minutes.

Cool sauce completely before using!

Commence NOMS! Brandon was so happy with it he says he’s tempted to go get another piece just because he knows I’m writing this. I’d say that means it turned out pretty darn well!

I hope you enjoy your cooking adventures. And always remember, Chip Mom luvs ya!

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