Buttermilk Gingerbread with Warm Lemon Sauce

Buttermilk Gingerbread recipe with warm lemon sauce. Quick and easy. The tart sauce is the perfect foil for the dense spicy cake.


  • 1 cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • 1/2 tsp. baking soda
  • ¼ tsp. salt
  • 1 1/2  tsp. ginger*
  • 1 tsp. cinnamon*
  • 1/4 tsp. nutmeg*
  • 1/4 tsp. cloves*
  • 1/2 cup buttermilk**
  • 2 tsp. vanilla
  • ½ cup butter, room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 2 eggs

*Can substitute 3 tsp. of your favourite spice blend

** Can substitute buttermilk with an equal amount of unsweetened yogurt. Or, make your own by mixing 1/2 cup of milk  (minus half a Tbsp) with 1/2 Tbsp. of either vinegar or lemon juice. Let the milk sit for a few minutes, until thickened.

Warm Lemon Sauce

  • ¾ cup sugar
  • 1 ½2 Tbsp. cornstarch
  • ¼ tsp. salt
  • 1 ¾ cups water
  • Zest of a lemon
  • 3 Tbsp. lemon juice
  • 1 Tbsp. butter


  1. Heat oven to 350°F. Line a 9-inch-by-5-inch loaf pan with parchment paper or grease and flour it.
  2. In a medium bowl whisk flours, baking soda, salt and spices.
  3. In another bowl whisk the buttermilk and vanilla.
  4. In a large bowl beat the butter and brown sugar. Beat in molasses then eggs, one at a time.
  5. Add flour mixture in three additions, alternating with the buttermilk mixture (beginning and ending with the flour mixture.)
  6. Scrape batter into prepared pan, smooth the top and bake for 50-60 min, until a tester inserted in the middle comes out clean.
  7. Cool in pan for 10 minutes then invert onto a rack.
  8. Cut into 1 1/2” slices and serve with warm lemon sauce.

Warm Lemon Sauce

  1. In a saucepan over medium heat whisk the cornstarch and salt in to the sugar. Whisk in the water.
  2. Bring to the boil and let simmer for 15 to 20 minutes until it begins to thicken.
  3. Stir in lemon juice, lemon rind and butter and pour over warmed slices of gingerbread.


Only slightly adapted from Chow