Gingerbread with Lemon Sauce

Gingerbread with Lemon Sauce
  • Prep Time: 10 Min.
  • Cook Time: 45 Min.
  • Yield: 9 servings


  • non-stick cooking spray
  • 1 3/4 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 1/4 teaspoon baking soda
  • 1/4 cup butter, softened
  • 1/2 cup light molasses
  • 2/3 cup PET® Evaporated Milk
  • 2 tablespoon water
  • 1 large egg
  • 1 (10 oz.) jar lemon curd
  • whipped cream


  • HEAT oven to 350°F. Spray 8x8-inch square baking pan with no-stick cooking spray with flour.
  • COMBINE flour, sugar, salt, cinnamon, ginger and baking soda in medium bowl. Add butter, molasses, evaporated milk, water and egg. Beat on low speed of electric mixer until ingredients are moistened; beat on medium speed 3 minutes. Pour batter into prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean.
  • HEAT lemon curd in microwave-safe dish on HIGH 1 to 2 minutes, stirring occasionally until warm. Spoon over warm gingerbread and top with whipped cream.
  • Nutritional Information Per Serving

    Serving Size 1/9, Calories Per Serving 360, Total Fat 9g, Calories From Fat 80g, Saturated Fat 2g, Trans Fat 0g, Polyunsaturated Fat 0g, Monounsaturated Fat 0.5g, Cholesterol 65mg, Sodium 290mg, Carbohydrates 62g, Dietary Fiber 1g, Sugar 39g, Protein 4g;Percent Daily Value*: Vitamin A 2%, Vitamin C 0%.

    *Percent Daily Values are based on a 2,000 calorie diet.