Warm Gingerbread with Lemon Glaze

Yield: 12 servings (serving size: 1 gingerbread slice and about 1 1/2 tablespoons whipped topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 20%
  • Fat: 6.5g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.6g
  • Carbohydrate: 57.3g
  • Fiber: 1g
  • Cholesterol: 35mg
  • Iron: 2.8mg
  • Sodium: 322mg
  • Calcium: 68mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Combine sugar and lemon juice, stirring until well blended. Pierce top of gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely.
  5. Top each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish with lemon slices, if desired.
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