2 1/4 c. all purpose flour
3/4 c. sugar
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground cloves
1/4 tsp. salt
3/4 c. butter, softened
3/4 c. water
1/2 c. molasses

Preheat oven to 350 degrees. Grease 9 x 9 x 2 baking pan. In large bowl, combine flour, sugar, ginger, cinnamon, baking soda, baking powder, cloves and salt. Stir in butter, water, and molasses until well blended. Pour into pan. Bake 40 to 50 minutes or until cake tested in center comes out clean. Cool on wire rack. Serve warm with lemon sauce. Makes 9 to 12 servings.

LEMON SAUCE:

1/2 c. sugar
2 tbsp. cornstarch
1 1/3 c. water
2 tsp. grated lemon peel
2 tbsp. lemon juice
3 tbsp. butter

In 2 quart saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stirring constantly, bring to a boil over medium heat and boil one minute. Remove from heat. Stir in butter, lemon peel, and lemon juice until well blended. Pour in serving bowl and cover. Cool slightly. Serve warm over gingerbread.