Gingerbread with Warm Lemon Sauce

Step 1

Preheat oven to 325 degrees F. Grease 8" by 8" by 2" metal baking pan. Line bottom of baking pan with waxed paper; grease waxed paper.

Step 2

In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until creamy, about 1 minute.

Step 3

With mixer at low speed, beat in flour and remaining ingredients except Lemon Sauce. Beat in 3/4 cup hot tap water until blended. Increase speed to high; beat 1 minute longer.

Step 4

Pour batter into pan. Bake 55 minutes or until toothpick inserted in center of gingerbread comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; discard waxed paper.

Step 5

Prepare Lemon Sauce. Serve gingerbread warm or cool, with warm Lemon Sauce.

Step 6

Each serving of gingerbread without sauce: About 330 calories, 4 g protein, 55 g carbohydrate, 11 g total fat (2 g saturated), 24 mg cholesterol, 265 mg sodium.

Step 7

Lemon Sauce: From 2 large lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice. In 2-quart saucepan, mix 1/2 cup sugar and 1 tablespoon cornstarch until blended. Add lemon juice, lemon peel, 2/3 cup water, and 1 tablespoon margarine or butter. Heat to boiling over high heat; boil 1 minute. Makes about 1 1/4 cups.

Step 8

Each tablespoon: About 27 calories, 0 g protein, 6 g carbohydrate, 1 g total fat (0 g saturated), 0 mg cholesterol, 8 mg sodium.