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Gingerbread with Lemon Sauce
Gingerbread with Lemon Sauce Eileen Goltz | Dairy
1½ hours 25 minutes
1 hour, 5 minutes
8 servings

This luscious cake is made with buttermilk and is the perfect dessert with a cup of tea on a cold winter’s night.

  • 2 cups molasses
  • 1 cup butter
  • 1 cup granulated sugar
  • 4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 cup buttermilk

    Lemon Sauce:
  • 2 Tablespoons cornstarch
  • Pinch of salt
  • 1 cup sugar
  • 2 cups boiling water
  • 2 Tablespoons grated lemon rind
  • 6 Tablespoons fresh lemon juice
  • 2 Tablespoons butter

  1. Preheat oven to 325°F. Grease a 9x13-inch baking pan and set it aside.
  2. In a mixing bowl cream together the molasses, butter, and sugar.
  3. In a separate bowl sift together the flour, cinnamon, ginger, and baking soda.
  4. Mix the dry ingredients into the creamed mixture alternately with the buttermilk. Beat well.
  5. Bake for 45 minutes. Remove from the oven to cool slightly and serve.

    Lemon Sauce:
  6. In a saucepan combine the cornstarch, salt and sugar. Stir in the water slowly.
  7. Cook about 15 minutes, stirring constantly. Add the lemon rind, juice and butter. Stir until well blended, about 2 minutes.
  8. Remove the sauce from the heat, cool slightly and spread it on top of the gingerbread.

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