Gingerbread Ii

Name: Gingerbread Ii
Ingredients: 1/4 cup butter; 1/2 cup packed brown sugar; 1 egg; 1/2 cup molasses; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 cup buttermilk; 1/2 cup white sugar; 1 tablespoon cornstarch; 1 cup warm water; 2 tablespoons butter; 2 tablespoons grated lemon zest; 1 lemon, juiced

15 ingredients

4 steps

Ingredients

1/4 cup butter
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup buttermilk
1/2 cup white sugar
1 tablespoon cornstarch
1 cup warm water
2 tablespoons butter
2 tablespoons grated lemon zest
1 lemon, juiced

Directions

1

Cream 1/4 of the butter and the brown sugar until fluffy. Beat in egg and molasses.
2

Mix flour with cinnamon, ginger, and baking soda. Add to creamed mixture alternately with the buttermilk. Pour batter into an 8 or 9 inch microwave safe glass pan.
3

Microwave for 4 to 5 minutes on medium. Rotate 4 times while cooking. Microwave 2 to 3 minutes on high. Cake is done when a toothpick inserted into the middle comes out clean. Serve warm or cold with Lemon Sauce.
4

To Make Lemon Sauce: Combine the white sugar and cornstarch. Stir until well mixed; add water. Microwave 2 to 3 minutes. Stir every 30 seconds, until mixture has thickened and boiled for 30 seconds. Watch carefully so that it does not boil over. Add the remaining 2 tablespoons butter, lemon zest, and lemon juice. Serve warm or cold.