Gingerbread with Lemon Sauce
Gingerbread:
| ½ | cup sugar |
| ½ | cup butter, softened |
| 1 | egg |
| 1 | cup molasses |
| 2½ | cups all-purpose flour |
| 1½ | teaspoons baking soda |
| 1 | teaspoon ground ginger |
| 1 | teaspoon ground cinnamon |
| ½ | teaspoon ground cloves |
| ½ | teaspoon salt |
| 1 | cup hot water |
Preheat oven to 350° F, setting oven rack near the center. Grease and flour bottom and sides of a 9‑inch square pan.
Cream together sugar and butter until fluffy. Beat in the egg, then stir in the molasses. Sift together the rest of the dry ingredients, and then blend into the molasses mixture. Gradually add the hot water, stirring until smooth.
Pour batter into the prepared pan, and bake about 45 to 50 minutes until a toothpick comes out clean. Allow to cool. Serve with lemon sauce.
Lemon Sauce:
| ½ | cup white sugar |
| 4 | teaspoons cornstarch |
| ⅛ | teaspoon salt |
| ¼ | teaspoon grated nutmeg |
| 1 | teaspoon grated lemon zest |
| 1 | cup boiling water |
| ⅓ | cup lemon juice |
| 1 | tablespoon butter |
| ¼ | teaspoon vanilla |
In medium saucepan, stir together sugar, cornstarch, salt, nutmeg, and lemon zest. Stir in the boiling water, then simmer over medium heat until thickened. Remove from heat. Stir in lemon juice, butter, and vanilla.