2 c. flour
1 c. sugar
1/2 c. shortening (preferably butter)

Combine above ingredients and save 1/2 cup for topping. 1/2 tsp. cinnamon 1 c. buttermilk or sour milk 1 tsp. baking soda 1 egg, slightly beaten 2 tbsp. molasses Pinch of salt

Add these to the flour, sugar mixture. Pour into 8 x 8 inch greased pan. Bake until a toothpick inserted into the cake comes out clean. Serve warm with whipped cream or lemon sauce.

LEMON SAUCE:

In small saucepan gradually stir 1/4 cup water into 2 tablespoons cornstarch until smooth. Stir in remaining 1/2 cup of water. Add 1 (6 ounce) can frozen lemonade (thawed). Bring to boil for 1 minute, stirring constantly. Cool a bit. Cut gingerbread into servings and cover servings with lemon sauce.