Reviewed: Dec. 17, 2011

My 5 stars are for the lemon sauce, since I used Ellouise Halstead's gingerbread recipe (DELICIOUS!), also on Allrecipes.com This lemon sauce is amazing. My only bit of advice is to be careful about adding the egg too soon after bringing the mixture to a boil, as it will cook the egg before is has a chance to incorporate into the sauce. I thought I'd cooled mine down enough, but still ended up having to fish bits of cooked egg white out of the sauce. Just like making custard - you just have to be careful and you will be rewarded with a rich, creamy zesty sauce that would be good on darn near anything.

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Reviewer:

Peyton

Reviewed: Dec. 7, 2011

The gingerbread was done cooking in 5 min.

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Reviewer:

cal92410

Reviewed: Nov. 19, 2011

This cake was so moist and the lemon sauce just perfect. It was easy to make and I will surely make it again!

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Stephanie Zavar

Reviewed: Oct. 5, 2011

I hesitate to write a review 'cause I did change a few things and I'm SURE it was perfect without the changes, but the reason I am adding this note is to let people they CAN tweak it if they want to and it will still turn out really nicely. I wanted to eat it with as little guilt as possible so I used stevia instead of sugar for the lemon sauce. Not the cake. It has so little sugar it is perfect. Also I didn't microwave anything. I baked the cake for 20 minutes at 350 and it was light and delicious. Another tip is to poke the cake all over with a fork before pouring on the sauce. That way the sauce seeps down in to the cake. MMmmmm. Great recipe. Thanks.

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Reviewer:

JENARM

Reviewed: May 20, 2011

Easy and really yummy. The lemon sauce is amazing. Made this for my grandpa's birthday and he had nothing but good things to say about it.

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Reviewer:

Brigem36

Reviewed: Oct. 18, 2010

I used the lemon sauce on a bread pudding. It is so super easy and YUMMY!!!

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Reviewer:

SK602

Reviewed: Dec. 13, 2008

This was absolutely TERRIFIC!!! My kids have asked me to make it every single day since the first time I tried it! I used half the ginger and then substituted nutmeg for the other half, and I had to use butter instead of shortening because I did't have any on hand. I didn't do the lemon sauce simply because I am the only one who likes lemon anything, soI made a simple glaze of powdered sugar, cinnamon and half & half which was good, but I bet the lemon sauce is even better! THANKS so MUCH for a GREAT dessert!!!

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