Gingerbread with Warm Lemon-Orange Sauce

So after posting my other gingerbread recipe I realized I haven't posted this good recipe. This is SO yummy! I can't say I have had gingerbread a whole lot before but I wasn't a huge fan until I saw this recipe a few years ago and tried it out. The sauce is so good!


2½ cups flour
½ tsp. baking powder
½ tsp. plus 1/8 tsp. baking soda
¾ tsp. salt
2½ tsp. ground ginger
1 tsp. ground cinnamon
1 stick unsalted butter
½ cup plus 2 Tbsp. Sugar
2 large eggs
2/3 cup sour cream
1 Tbsp. Fresh ginger
½ cup unsulfered molasses
1 cup very hot water

Preheat oven to 375 degrees. Grease and flour 9x9 pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and all spices. Set aside. In a large bowl, cream together the butter and sugar. Scrape down sides. Beat in eggs, then sour cream and grated fresh ginger. Scrape down bowl again. Combine the molasses and hot water in a 2-cup measuring cup and stir until dissolved. With the mixer on the lowest speed, alternately add the flour mixture and the molasses mixture. Once the batter is blended together, scrape down bowl and beat a few seconds longer. The batter will be runny. Place batter into prepared pan. Bake for 40 minutes, or until the top is springy to the tough and a cake tester in the center comes out clean. Cool cake on a wire rack for about 30 minutes. Cut into squares and serve with sauce.

Lemon-Orange Sauce:

1 large egg, lightly beaten
¼ cup water
1 cup sugar
1/8 tsp. salt
1 tsp. grated lemon zest
1 tsp. grated orange zest
3 Tbsp. Lemon juice
½ tsp. orange extract
½ cup unsalted butter, cut into small pieces

Whisk together the egg and water in a medium saucepan. Add sugar, salt, zest, lemon juice, and butter. Stir over medium heat to melt butter and dissolve sugar. Increase heat slightly and bring to a boil for one full minutes while whisking. Stir in extract. Serve over warm gingerbread.