Daybreak Delights: Ginger cake with lemon sauce

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Dawn Bitz from Grasshaven Outdoor shows us how to make Ginger cake with lemon sauce.

Ginger Cake with Lemon Sauce


1 box ginger bread cake mix

1 ¼ cup water

2 tablespoons butter, softened

1 egg

1 teaspoon freshly grated ginger


To make the cake, preheat the oven to 350 degrees (metal or glass pan).  Combine ginger bread mix, water, butter grated ginger and egg.   Stir mixture vigorously about 2 minutes, scraping corners frequently.  Pour mixture into an ungreased 8-inch square pan.  Bake 8-inch glass, dark or nonstick pan 30 To 35 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.


Warm lemon sauce

2/3 cup sugar

Grated zest of one lemon (about ¼ cup)

¼ cup strained, fresh lemon juice

2 tablespoons water

3 large egg yolks

½ cup unsalted butter

1/4 teaspoon salt


In a small saucepan, combine all ingredients except butter.  Whisk egg yolks thoroughly into mixture.  While stirring constantly but gently, heat over low heat.  Cube butter and add to the mixture.  Bring to a simmer and cook until thickened.  Do not cook to fast or eggs may separate.  Strain through a fine mesh sieve if needed.  Serve warm.  Can be refrigerated up to 3 days.

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