gingerbread ii

Ingredients

• Servings: 1
• 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

Recipe

• cream 1/4 of the butter and the brown sugar until fluffy. beat in egg and molasses.
• 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.
• 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.
• 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.