Gingerbread with Lemon Sauce

Lemon sauce provides a simple addition to a classic gingerbread that's ready in 50 minutes - perfect for dessert.

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Servings 9

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ingredients 17
Prep Time 20 min
Total Time 50 min

Ingredients

Gingerbread

1: cup all-purpose flour

1/3: cup wheat germ

1/4: cup firmly packed brown sugar

1/2: teaspoon baking powder

1/2: teaspoon baking soda

3/4: teaspoon ginger

3/4: teaspoon cinnamon

1/2: teaspoon allspice

1/2: cup unsweetened apple juice

1/3: cup molasses

1/4: cup oil

1: egg

Sauce

1/4: cup sugar

2: teaspoons cornstarch

1/2: cup hot water

1: tablespoon lemon juice

1: teaspoon grated lemon peel

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Directions

1 Heat oven to 350°F. Grease bottom only of 8-inch square pan. In large bowl, combine flour, wheat germ, brown sugar, baking powder, baking soda, ginger, cinnamon and allspice; mix well. Add all remaining gingerbread ingredients; blend well. Pour into greased pan.
2 Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.
3 Meanwhile, in medium saucepan, combine sugar and cornstarch. Gradually stir in hot water. Cook over medium heat until mixture comes to a boil and is slightly thickened and clear, stirring constantly. Stir in lemon juice and lemon peel. Serve warm sauce over warm gingerbread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1g, 1% ),
Cholesterol: 25mg; 25%;
Sodium: 115mg; 115%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 1g 1% Sugars 20g 20% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 10%;

Exchanges:

1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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lindlc

report Posted Dec. 8, 2011 11:17 PM

My grandchildren love this gingerbread and it is relatively low in sugar and I appreciate the added wheatgerm. It has a wonderful flavor and is easy to make. I used a pie pan to bake mine in and it was done in 35 minutes at 350 degrees. I did not make the lemon sauce because I usually serve gingerbread with whipped topping. I have tried several recipes and this is my keeper!