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Lemon-Vanilla Glazed Gingerbread

Lemon-Vanilla Glazed Gingerbread

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Course: Dessert
Cuisine: Americana
Keyword: easy gingerbread, gingerbread, gingerbread cake, holiday cake, lemon glaze, real gingerbread, vanilla glaze
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 loaf
Author: Ginger Hultin



  • Cooking spray
  • 1 ¼ cups plus 1 teaspoon all-purpose flour, divided
  • 1 cup whole wheat flour
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Kosher salt
  • 1 teaspoon baking soda
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ¾ cup molasses
  • ¾ cup water
  • 2 Tablespoons crystallized ginger, roughly chopped

Lemon-Vanilla Glaze

  • 1 cup confectioners sugar
  • 1/4 cup unsweetened plant-based milk
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 325F. Prepare 9x5 inch loaf pan with cooking spray. Whisk 1 ¼ cups all-purpose flour, whole wheat flour, ginger, cinnamon, cloves, pepper, salt, and baking soda together in medium mixing bowl. In a separate small mixing bowl, beat together butter and sugar until fluffy. Add vanilla and egg to wet mixture. In a third small bowl, mix remaining 1 teaspoon all-purpose flour with chopped ginger. Alternate adding water and butter and sugar mixture to flour-spice mixture 1/4 cup at a time, mixing to combine.  Once combined into a batter, fold in the crystallized ginger and flour mixture. Transfer to prepared loaf pan and bake for 55-60 minutes. To make the glaze whisk together confectioner's sugar, milk, lemon juice and vanilla in a medium bowl. Top gingerbread loaf with glaze and serve.


Serving: 1/8 loaf