Mom'S Gingerbread With Lemon Sauce - cooking recipe

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
LEMON SAUCE
1/4 cup soft butter
1 cup sifted powdered sugar
1 egg
1 teaspoon grated lemon rind
1 1/2 tablespoons lemon juice

Preparation

Preheat oven to 350\u00b0F. 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\u00b0F. 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.