This combination of Gingerbread and Lemon Sauce has been a family favorite for years. When I drag it out and serve it at a "fine dinner" it still makes a good impression - and it's so easy.


1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1/2 cup sugar
1/2 cup unsulfured molasses
1/2 cup vegetable oil
1/2 cup boiling water

Preheat oven to 400°F. Grease and flour an 8-inch square baking pan, knocking out excess flour.

Into a bowl sift together flour, baking soda, ginger, cinnamon, and salt. In a cup beat egg lightly and stir into flour mixture with sugar, molasses, and oil. Add boiling water in a slow stream, whisking until combined well, and pour batter into pan. Bake gingerbread in middle of oven 30 minutes, or until a tester inserted in center comes out clean.




Lemon Sauce

1/3 cup sugar
1 tablespoon cornstarch
3/4 cup water
1/4 cup fresh lemon juice
4 thin lemon slices
1 teaspoon grated lemon peel

Whisk sugar and cornstarch in small saucepan to blend. Add 3/4 cup water. Whisk over medium-high heat until mixture thickens and boils, about 2 minutes. Stir in lemon juice, lemon slices and grated lemon peel. Cool. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.)

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