Double-Lemon Gingerbread Recipe

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Double-Lemon Gingerbread
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Ingredients
11
Count
Nutrition
478
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°F (180°C). Lightly oil or coat a 9x5-inch (1.5-L) loaf pan or 3 5x3-inch (400-mL) mini loaf pans with cooking spray.
  2. Finely grate 2 tbsp (30 mL) lemon peel and squeeze out 5 tbsp (75 mL) juice from lemons.
  3. In a medium-size bowl, using a fork, stir flour with baking powder, salt, nutmeg and lemon peel.
  4. Place butter in a large bowl. Using an electric mixer set on medium speed, beat butter until creamy.
  5. Gradually beat in 1 cup (250 mL) sugar until mixture is pale in colour, from 1 to 2 minutes.
  6. Beat in 2 tbsp (30 mL) lemon juice. Don't worry if batter looks slightly curdled-it won't affect baking.
  7. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  8. Beat in vanilla. Reduce speed to low. Gradually beat in 1/3 of flour mixture, then 1/2 of milk.
  9. Repeat additions, ending with remaining flour and beating until just blended.
  10. Using a wooden spoon, stir in ginger until evenly distributed.
  11. Scrape batter into large loaf pan or divide between mini loaf pans, then smooth top. Bake in centre of preheated 350°F (180°C) oven until a cake tester or thin knife inserted into centre of loaf comes out clean, from 1 to 1-1/4 hours for a large loaf or 35 to 40 minutes for mini loaves. Check large loaf after 50 minutes of baking. If edges are a deep golden brown, loosely cover with a piece of foil for remaining baking time.
  12. Meanwhile, in a small bowl, whisk remaining 3 tbsp (45 mL) lemon juice with remaining 1/4 cup (50 mL) sugar until dissolved.
  13. Remove loaf from oven. Set pan on a rack. Spoon half of glaze overtop hot loaf or loaves in pan. Use back of spoon to evenly spread glaze.
  14. Let sit for 10 minutes, then spoon remaining glaze overtop. Leave loaf in pan until cool. Run a sharp knife around edges of pan and turn out.
  15. Place loaf glaze-side up on a serving plate or cutting board. Slice and serve immediately or wrap cooled loaf in waxed paper, then foil.
  16. Loaf will keep well, refrigerated, up to 5 days or frozen up to 1 month. Or wrap for gift giving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 478.43 Kcal (2003 kJ)
Calories from fat 154.51 Kcal
% Daily Value*
Total Fat 17.17g 26%
Cholesterol 95.78mg 32%
Sodium 230.4mg 10%
Potassium 213.26mg 5%
Total Carbs 76.96g 26%
Sugars 43.68g 175%
Dietary Fiber 1.57g 6%
Protein 6.25g 12%
Vitamin C 10.3mg 17%
Vitamin A 0.2mg 6%
Iron 0.9mg 5%
Calcium 92.8mg 9%
Amount Per 100 g
Calories 290 Kcal (1214 kJ)
Calories from fat 93.65 Kcal
% Daily Value*
Total Fat 10.41g 26%
Cholesterol 58.06mg 32%
Sodium 139.65mg 10%
Potassium 129.27mg 5%
Total Carbs 46.65g 26%
Sugars 26.48g 175%
Dietary Fiber 0.95g 6%
Protein 3.79g 12%
Vitamin C 6.2mg 17%
Vitamin A 0.1mg 6%
Iron 0.5mg 5%
Calcium 56.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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