Gingerbread Cake with Lemon Sauce

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

Here is how:

Cake  

1. Cream butter and sugar in bowl.
2. Add eggs and molasses and mix.
3. Add remaining ingredients and beat at medium speed until smooth.
4. Spread batter in a greased 9" x 13" pan (or 9" square).
5. 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

1. In saucepan, combine sugar, cornstarch and salt. Gradually stir in water.  
2. Cook over medium heat, stirring the whole time, until mixture comes to a boil and is thickened.
3. Remove from heat and stir in lemon zest, juice and butter.
4. Spoon warm lemon sauce over cake.