If you’re looking for a different take on gingerbread, you might like this recipe. Most gingerbread recipes instruct you to pour the batter into a loaf pan, like you would when making banana bread or zucchini bread. However, if you like gingerbread with a soft, fluffy texture more like cake, then this old-fashioned recipe for gingerbread that you bake on a cookie sheet with sides, won’t disappoint you.
What makes this gingerbread really stand out, though, is the lemon glaze on top. You can even serve it with a dollop of whipped cream on top for an extra special treat. It will melt in your mouth.
Not only is this gingerbread delicious, but also it’s easy to make. And, with picnics and outdoor gatherings once again on the horizon, it’s very portable and is sure to satisfy everyone’s sweet tooth.
GRANDMA’S GINGERBREAD with LEMON GLAZE
1/2 cup molasses
1/2 cup sugar
1/4 cup shortening
1 teaspoon vanilla
1 egg, well-beaten
1 cup sifted flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup hot water
1 cup powdered sugar
2 tablespoons butter, softened
3 tablespoons fresh-squeezed lemon juice
1 teaspoon lemon zest
Mix softened butter with powdered sugar and beat until smooth. Add lemon juice and lemon zest. Beat until smooth; set aside.
Blend sugar and shortening in medium-size bowl. Add molasses and mix; add beaten egg. Beat well.
Sift together flour, salt, ginger, and cinnamon. Dissolve baking soda in hot water and add alternately with the flour mixture into the first five ingredients. Beat all together until well blended.
Pour into a 13-by-9-inch cookie sheet with 1-inch sides. Bake at 350 degrees for 15-20 minutes. or until a toothpick inserted in center comes out clean.
Spread Lemon Glaze over gingerbread while still warm. Cut into squares. Makes 8 servings.
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