Gingerbread Cake with Lemon Sauce Recipe

Gingerbread Cake with Lemon Sauce

• Cake
• ¹/₄ C. (50 mL) Crisco^® All-Vegetable Shortening
• ¹/₄ C. (50 mL) firmly packed light brown sugar
• ¹/₄ C. (50 mL) sugar
• 1 large egg, slightly beaten
• ¹/₂ C. (125 mL) buttermilk
• ¹/₄ C. (50 mL) light molasses
• 1 C. (250 mL) all-purpose flour
• 2 tsp. (10 mL) ground ginger
• 1 tsp. (5 mL) ground Saigon cinnamon
• ¹/₂ tsp. (2 mL) baking soda
• ¹/₄ tsp. (1 mL) ground cloves
• ¹/₄ tsp. (1 mL) freshly grated nutmeg
• ¹/₄ tsp. (1 mL) salt
• Lemon Sauce
• ¹/₂ C. (125 mL) sugar
• ¹/₄ C. (50 mL) unsalted butter
• 3 Tbsp. (45 mL) fresh lemon juice
• 1 tsp. (5 mL) pure vanilla extract