Mom's Gingerbread With Lemon Sauce

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READY IN: 1hr 5mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Sift together all dry ingredients; set aside.
  • Combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside.
  • Cream butter and sugar in large mixer bowl. Add egg, beat well.
  • Alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. Pour batter into prepared pan.
  • 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.
  • Cool before serving; serve with lemon sauce or lemon curd.
  • LEMON SAUCE:
  • 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.
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