Warm Gingerbread with Lemon Glaze



12 servings (serving size: 1 gingerbread slice and about 1 1/2 tablespoons whipped topping)

Recipe from

Cooking Light

Nutritional Information

Calories 296
Caloriesfromfat 20 %
Fat 6.5 g
Satfat 3.7 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 3.6 g
Carbohydrate 57.3 g
Fiber 1 g
Cholesterol 35 mg
Iron 2.8 mg
Sodium 322 mg
Calcium 68 mg


1/3 cup butter, cut into small pieces
2/3 cup hot water
1 cup light or dark molasses
1 large egg
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
Cooking spray
1 1/2 cups powdered sugar
6 tablespoons fresh lemon juice
1 cup frozen reduced-fat whipped topping, thawed
Ground cinnamon (optional)
Lemon slices (optional)


Preheat oven to 350°.

Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and egg, and stir with a whisk until blended. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, ginger, cinnamon, salt, and cloves. Add flour mixture to the molasses mixture, stirring just until moist.

Spoon batter into a 9 x 9-inch cake pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in the pan on a wire rack for 15 minutes.

Combine sugar and lemon juice, stirring until well blended. Pierce top of gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely.

Top each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish with lemon slices, if desired.