GINGERBREAD POUND CAKE

Gingerbread Pound Cake image

Perfect pound cake for the holidays... or any day for us gingerbread lovers! The lemon sauce is optional, but the combination is sublime!

Provided by NancyLou

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h55m

Yield 12

Number Of Ingredients 17

Ingredients

1 cup unsalted butter, softened
1 cup white sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon baking soda
1 cup molasses
½ cup sour cream
1 cup water
½ cup white sugar
2 tablespoons cornstarch
⅓ cup lemon juice
1 tablespoon unsalted butter
2 teaspoons grated lemon zest
⅛ cup sifted powdered sugar, or to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®) well.
Beat butter in a mixing bowl on medium speed until soft and creamy, about 2 minutes; gradually add 1 cup white sugar, beating at medium speed for 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears; batter may look a bit curdled.
Combine flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Combine molasses and sour cream in another bowl. Add dry ingredients to the batter alternately with molasses mixture, beginning and ending with dry ingredients. Mix on low speed until each addition is just blended. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake in the pan on a wire rack for 10 to 15 minutes; remove cake from pan and cool completely, about 30 minutes more.
While cake cools, combine water, white sugar, and cornstarch in a saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Stir in lemon juice, butter, and lemon zest and cook until warmed through.
Sprinkle cooled cake with powdered sugar and serve with lemon sauce.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 65.4 g, Cholesterol 124.9 mg, Fat 20.7 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 12.3 g, Sodium 100.7 mg, Sugar 41.9 g

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