Gingerbread Cake with Lemon Sauce

Prep Time: 10 min
Cook Time: 20 min
Ready Time: 60 min
Yield: 6 servings

Ingredients

CAKE

Crisco® Original No-Stick Cooking Spray
1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg, slightly beaten
1/2 cup buttermilk
1/4 cup light molasses
1 cup Pillsbury BEST® All Purpose Flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt

LEMON SAUCE

1/2 cup granulated sugar
1/4 cup unsalted butter
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Preparation Directions

HEAT oven to 375ºF. Spray an 8-inch square or round cake pan with no-stick cooking spray.

CAKE

COMBINE shortening, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in egg, buttermilk and molasses until well blended.
COMBINE flour, ginger, cinnamon, baking soda, cloves, nutmeg and salt in medium bowl. Add to creamed mixture; mix well. Pour batter into prepared pan.
BAKE 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on cooling rack. Serve slightly warm or at room temperature.

LEMON SAUCE

COMBINE all sauce ingredients in small saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to low; simmer 5 minutes or until sauce is slightly thickened. Serve sauce over each slice of cake.

Nutritional Information Per Serving

Serving Size (1 slice, 1/6 of cake), Calories 350 (Calories from Fat 80), Total Fat 9g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 55mg, Sodium 240mg, Total Carbohydrate 63g (Dietary Fiber 1g, Sugars 43g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C 6%, Calcium 8%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.