Warm Gingerbread Cake with Lemon Sauce

Patty Cake, Patty Cake, Baker's Man, make this cake as fast as you can.

This from-scratch dessert comes together in a (ginger)snap, and boasts some fab stats. A sweet tart lemon drizzle adds a refreshing zing to tantalize your taste buds, and complements the cake nicely. The clever cats at WW published this warm, winning recipe in the new Comfort Classic Cookbook.

Warm Gingerbread Cake with Lemon Sauce

Cake

2 Cups all-purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Cinnamon

1/2 Teaspoon ground Ginger

1/2 Teaspoon ground Allspice

1/2 Teaspoon Salt

1/2 Cup unsulphured Molasses (Blackstrap Molasses)

1/2 Cup packed Brown Sugar

1/4 Cup Canola Oil

1 large Egg

1/2 Cup hot Water

Sauce

3/4 Cup Water

2 Tablespoons granulated Sugar

3 Tablespoons Lemon Juice

2 Teaspoons Cornstarch

2 Teaspoons grated Lemon Zest

1 Teaspoon Light Butter

To make the cake, preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick spray.

Whisk the flour, baking powder, cinnamon, ginger, allspice, and salt together in a large bowl. Whisk the molasses, brown sugar, oil, and egg together in a medium bowl. Whisk the hot water into the molasses mixture until well blended. Add the molasses mixture to the flour mixture; stir until well blended.

Scrap the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool in the pan on a rack 15 minutes. Remove the cake from the pan and let cool on the rack. Cut into 16 squares.

Meanwhile, to make the sauce, combine the water, granulated sugar, lemon juice, and cornstarch into a medium saucepan and set over medium heat. Bring to a boil, whisking, until thickened and bubbly, 1-2 minutes. Remove from heat and stir in the lemon zest and butter. Serve the cake and the sauce warm or at room temperature.

Servings: 16

Points: 3 points per serving