Gingerbread Cake With Lemon Sauce

• 2 cups cake flour
• 1/2 cup packed brown sugar
• 4 teaspoons ground ginger
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground mace
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 1/2 cup unsweetened applesauce
• 1/2 cup dark molasses
• 1/4 cup butter, melted
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 1 tablespoon butter
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 2 drops yellow food coloring, optional

1. In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, applesauce, molasses and butter; mix well. Stir into dry ingredients just until moistened.
2. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter until melted. Add the lemon juice, lemon zest and food coloring if desired; mix well. Serve with cake.

cake flour, brown sugar, ground ginger, baking soda, salt, ground mace, egg, buttermilk, unsweetened applesauce, dark molasses, butter, sugar, cornstarch, water, butter, lemon juice, lemon zest, coloring

Taken from www.tasteofhome.com/recipes/gingerbread-cake-with-lemon-sauce/ (may not work)