1 c. brown sugar, firmly packed
1/2 c. butter
1/4 c. unsulphured molasses
2 c. all-purpose flour
2 tsp. ground ginger
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 egg, lightly beaten
1/2 c. milk, warmed

LEMON BUTTER ICING:

3 tbsp. soft butter
1 1/2 c. confectioners sugar, sifted
1 tbsp. lemon juice (approximately)

Combine brown sugar, butter, and molasses in small saucepan. Cook over low heat until sugar is dissolved. Cool. Grease and flour 8 inch square cake pan; set aside. Sift together flour, ginger, baking powder, soda, and salt into mixing bowl. Make well in center. Add cooled sugar mixture; mix. Add egg and milk; continue beating 3 minutes. Pour mixture into prepared cake pan. Bake in preheated 325 degree oven for 45 minutes or until toothpick inserted in center of cake comes out clean. Let stand 5 minutes. Loosen from pan; turn out onto wire rack, cool completely. Place cake on serving dish. Beat together soft butter, sugar, and enough lemon juice to make spreadable icing. Spread on sides and top of cake. Makes 6 servings.