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The Most Amazingly-Moist Easy-to-Make Gingerbread with Lemon Icing

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Last weekend I had the pleasure of sharing a delicious meal with some new and old friends. I was warned ahead of time that the gracious host, Sarah, is quite talented in the kitchen. Of course as the curious foodie that I am, I had to see/taste this for myself… After filling my belly with Sarah’s magnificent arugula salad with a pear-infused vinaigrette followed by a classic spaghetti and meat sauce, which is better than what I’ve tried in most restaurants, I can honestly say I’ll be back!

But my favorite part of the evening was when she pulled out this decadent sticky gingerbread topped with a lemon glaze, or maybe the correct term would be icing, but you could call it “goop” for all I care and it wouldn’t matter because it was delicious! The bread was moist, slightly sticky, and had just the right amount of ginger without being overwhelming. Plus it went perfectly with the sweet and tangy lemon icing… It was deeelish! So I decided to make it and share with my toughest critics (ahem), we’ll leave their names out of this.

Most amazing-moist-easy-to-make gingerbread

Most amazingly-moist-easy-to-make gingerbread

Sarah said she got the recipe from Nigella Lawson’sChristmas” cook book. Sarah added a mouth-watering lemon glaze and made it her own. Needless to say, the result was nothing short of extraordinary!

Without further delay, I give you the most amazingly-moist easy-to-make gingerbread recipe, or as Ms. Lawson calls it in her book: “Sticky Gingerbread”. The instructions for the lemon icing are also included below. I borrowed the bread recipe details from Style at, and added my own notes and small revisions. You’ll also notice most of the measurements are in grams, so you’ll need a scale! {It will pay off if you bake often.}

¡Buen provecho!

Most amazing-moist-easy-to-make gingerbread 4

Most amazingly-moist easy-to-make gingerbread

The Most Amazingly-Moist Easy-to-Make Gingerbread with Lemon Icing


  • 150g butter
  • 200g Dark corn syrup
  • 200g Molasses
  • 125g Brown sugar
  • 2 teaspoons Fresh ginger, finely grated
  • 1 teaspoon Ground ginger (dry)
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1 teaspoon Baking soda, dissolved in 2 x 15ml tablespoons warm water
  • 1 Cup Milk
  • 2 Eggs, whisked
  • 300g Flour


1 PREHEAT the oven to 340 degrees Fahrenheit and line a 13″ X 9″ roasting pan or ovenproof dish with parchment paper.

2 MELT the butter In a saucepan, over medium-low heat along with the sugar, corn syrup, molasses, fresh and ground gingers, cinnamon and cloves.

3 TAKE off the heat, and add the milk, eggs and the dissolved baking soda solution.

4 MEASURE the flour into a large glass mixing bowl and pour in the liquid ingredients, beating until well mixed. {You can also use a hand mixer like I did ;-)…} It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later.

5 POUR it into the prepared baking pan and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools. {Mine took about 45 minutes to bake into perfection!}

6 LET the gingerbread cool for 15 minutes inside the pan, then carefully transfer it to a wire rack, or you can just leave it inside the pan. Drizzle with the lemon icing once it’s cool.


2 Cups confectioners sugar (powder sugar)

2 – 4 TBSP fresh squeezed Lemon juice (depending on your desired tartness)


1. MIX the sugar and the lemon juice in a bowl until you have a smooth consistency.

2. DRIZZLE the icing on the cool gingerbread and let it sit for a few minutes before serving.

Most amazing-moist easy-to-make gingerbread

Most amazing-moist easy-to-make gingerbread


About Maribel

Bilingual digital media and marketing pro | blogger| foodie | fashionista | philanthropist #NotTheCoolGirl

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