Gingerbread and Lemon Sauce

One of my dad's favorite desserts is my mom's Gingerbread covered in lemon sauce. I have to say it IS pretty good. The spices and the lemon just go so beautifully together. Its even better when its warm. Now, believe me I know, molasses is a pretty key ingredient in gingerbread things. But this cake really is quite forgiving even if you use honey as a substitute. I usually do. I hope you might find a time this holiday season to enjoy this like my family does!

Gingerbread and Lemon Sauce
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup molasses or honey
1 1/2 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 cup boiling water

Cream butter and sugar. Add egg and molasses; beat well. Add sifted dry ingredients alternately with water. Mix just until combined. Bake in a greased and floured 8x8 pan at 350F (180C) for 35-40 minutes or until a toothpick test comes out clean.

Lemon Sauce
1/2 cup sugar
4 tsp cornstarch
dash of salt
1 cup water
2 Tbs butter
1/2 tsp lemon zest
2 Tbs lemon juice 

Place sugar, cornstarch and salt in a small saucepan and whisk together. Gradually add the water.  Cook and stir over low heat until thick and bubbly.  Remove from heat. Stir in the butter, lemon juice and zest. Allow to cool. Refrigerate any unused sauce.

Serve gingerbread warm with a dollop of this lemon sauce over top and enjoy!