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Gingerbread with Lemon Sauce

By: Lucile Proctor

"From Panguitch, Utah, Lucile Proctor shares a very moist spiced cake that's topped with an old-fashioned-tasting lemon sauce. 'The simple dessert is incredibly quick to make, so it's perfect for drop-in guests,' she assures."

Rate/Review | Read Reviews (10)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 cup shortening
1 tablespoon sugar
1 egg
1/2 cup molasses
1/2 cup boiling water
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
LEMON SAUCE:
1 cup sugar
1/2 cup butter or margarine
1/4 cup water
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon grated lemon peel

Directions

In a mixing bowl, cream shortening and sugar. Add egg, molasses and water; mix well. Combine flour, cinnamon, baking soda, ginger and salt; add to creamed mixture. Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 7-8 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted near the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. In a 1-qt. microwave-safe bowl, combine sugar, butter and water. Microwave, uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil; stir. Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve with the gingerbread.