Gingerbread Cake With Lemon Sauce

• Crisco Original No-Stick Cooking Spray
• 1/4 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/4 stick Crisco(R) 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 grated nutmeg freshly
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

1. HEAT oven to 375u0b0F. Spray an 8-inch square or round cake pan with no-stick cooking spray.
2. 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.
3. COMBINE flour, ginger, cinnamon, baking soda, cloves, nutmeg and salt in medium bowl. Add to creamed mixture; mix well. Pour batter into prepared pan.
4. 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.
5. 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.

spray, butter, brown sugar, granulated sugar, egg, buttermilk, light molasses, flour, ground ginger, ground cinnamon, baking soda, ground cloves, grated nutmeg, salt, granulated sugar, unsalted butter, lemon juice, vanilla

Taken from www.yummly.com/recipe/Gingerbread-Cake-With-Lemon-Sauce-2663412 (may not work)