Gingerbread Cake with Lemon Sauce

Baking gingerbread fills the home with the aromas of the season.  Topped with warm lemon sauce and whipped cream...this cake is a favorite at this time of the year.

Gingerbread Cake

• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 2 eggs
• 3/4 cup molasses
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 cup buttermilk

1. Cream butter and sugar.
2. Add eggs and molasses and mix.
3. Add remaining ingredients and beat at medium speed until smooth.
4. Spread batter in a greased 9" square pan (or 9" x 12").
5. Bake at 350°F until toothpick inserted in center comes out clean (about 40 minutes in a 9" square pan and 30 minutes in a 9" x 12" pan).  
6. Serve warm with lemon sauce and whipped cream.

Lemon Sauce

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter

1. In saucepan, combine sugar, cornstarch and salt.   Gradually stir in water.  
2. Cook over medium heat, stirring the whole time, until mixture comes to a boil and is thickened.
3. Remove from heat and stir in lemon zest, juice and butter.
4. Spoon warm lemon sauce over cake.