Mom's Gingerbread With Lemon Sauce

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1 egg
• 2 1/2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon clove
• 1/2 teaspoon salt
• 1 cup molasses
• 1 cup boiling water
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon vanilla extract
• 1/4 cup soft butter
• 1 cup sifted powdered sugar
• 1 egg
• 1 teaspoon grated lemon rind
• 1 1/2 tablespoons lemon juice

Recipe

• 1 preheat oven to 350°f. prepare 8” or 9” square pan with pan release or non-stick spray. line bottom of pan with parchment if you will wish to turn out cake onto a serving plate.
• 2 sift together all dry ingredients; set aside.
• 3 combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside.
• 4 cream butter and sugar in large mixer bowl. add egg, beat well.
• 5 alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. pour batter into prepared pan.
• 6 bake at 350°f. for 45 to 50 minutes, until the center tests clean with a toothpick and springs back to a light touch, and the cake is just starting to pull away from the edges of the pan. cool 5 minutes before removing from pan.
• 7 cool before serving; serve with lemon sauce or lemon curd.
• 8 lemon sauce:.
• 9 cream sugar and butter together in top of a double boiler. stir in egg. place over simmering water. whisk until smooth and glossy. remove from heat; whisk in lemon rind and juice. serve warm over gingerbread.