Ingredients for Gingerbread Made With Sour Cream
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 1 cup molasses
- 1 tablespoon lemon zest
- 2 large eggs
- All Purpose Flour
- 2 teaspoons baking soda
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Fine Salt
- 1 cup sour cream
- ½ cup boiling water
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How to Make Gingerbread Made With Sour Cream
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 1 cup molasses, 1 tablespoon lemon zest, then add 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup sour cream and ½ cup boiling water. Mix until smooth.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the gingerbread cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- Serve warm with sweetened whipped cream or a lemon sauce (recipes available online!).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
151g
Fat
38g
Carbs
21g
