Moist Gingerbread Cake with Zesty Lemon Sauce

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, beat the shortening, sugar, molasses, and eggs until well blended.

2. 2

   In a separate bowl, combine the flour, baking soda, salt, ginger, and cinnamon. Add the dry ingredients to the molasses mixture alternately with the hot water, mixing just until incorporated.

3. 3

   Pour the batter into a greased 13x9-inch baking pan. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack.

4. 4

   For the lemon sauce, combine the sugar, cornstarch, salt, and nutmeg in a small saucepan. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook for 2 minutes longer.

5. 5

   Remove the saucepan from heat. Stir a small amount of the hot filling into the beaten egg yolks, then return the mixture to the pan, stirring constantly. Bring to a gentle boil and cook for 2 minutes, stirring continuously.

6. 6

   Remove from heat and gently stir in the butter, lemon juice, and lemon zest. Adjust the lemon juice as needed to achieve the desired consistency. Serve the warm lemon sauce over slices of the gingerbread cake.