The first time I tasted the combination of gingerbread and lemon was when I made very time-consuming (but worth it!) homemade gingerbread ice cream sandwiches with a lemon sorbet/ice cream. They were delectable, but painstaking. This is an easier alternative made from a gingerbread mix and baked in a 13 X 9 glass baking dish, and it lends itself well to the colder months when I'm not quite craving frozen treats. During the holidays, the lemon glaze is a nice change from the heavy, overly sweet white icing I usually find on gingerbread cookies. Lemon juice from a bottle saves all that messy squeezing time and the glaze is so simple to make that there's no reason to buy pre-made lemon-flavored icing instead.

Step 1: Prepare

In addition to the minimal ingredients below, you will need a 13 X 9 baking dish (preferably glass), whisk, fork, small bowl, teaspoon, rubber spatula, knife, and measuring cup.


1 14.5 oz gingerbread (cake and cookie) mix
1 1/4 cup + 2 tsp warm water
1 egg
1 cup confectioner's (powdered) sugar
4 tsp lemon juice
Non-stick cooking spray (optional)

These look so wonderful!
Yum! This is unique and probably impresses people who think you have to be an expert to make something like this. Any ideas on how to make this a chocolate gingerbread?
I would add 2 tbsp cocoa powder when you're mixing the ingredients in the glass pan.
very yummy. what about trying the reverse? a lemon poppy seed cake with ginger frosting. might be cool to serve them side by side.
Could you just use 2tbsp of lemon juice, instead of 2tsp of it being water?
You can try! I've tasted the icing pre-water and it's very lemony, so that's why I added the water. It depends on your taste preferences I guess.

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