Gingerbread Cake with Lemon Sauce
Perfect old-fashioned treat to warm up with after a day outside in the cold.
Ingredients
- 1/2 cup butter or margarine, softened
- 1/2 cup sugar
- 2 eggs
- 3/4 cup molasses
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 cup buttermilk
- FOR SAUCE
- 1/2 cup sugar
- 1 Tbsp cornstarch
- 1/4 tsp salt
- 1 cup water
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 Tbsp butter
Equipment
- measuring cups and spoons
- bowl
- mixer
- spatula
- 9" x 13" cake pan (or 9" square pan if you want it higher)
- saucepan
Directions
Cake
- Cream butter and sugar in bowl.
- Add eggs and molasses and mix.
- Add remaining ingredients and beat at medium speed until smooth.
- Spread batter in a greased 9" x 13" pan (or 9" square).
- Bake at 350° F until toothpick inserted in center comes out clean, about 30 minutes in a 9" x 13" pan or 40 minutes in a 9" square pan.
Sauce
- In saucepan, combine sugar, cornstarch and salt. Gradually stir in water.
- Cook over medium heat, stirring the whole time, until mixture comes to a boil and is thickened.
- Remove from heat and stir in lemon zest, juice and butter.
- Spoon warm lemon sauce over cake.
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