1 3/4 c. flour
1/2 c. sugar
1/2 c. salad oil
1/2 c. molasses
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. salt
1 lg. egg

WARM LEMON SAUCE:

From 3 large lemons, grate 2 tablespoon peel and squeeze 1/4 cup juice; set aside. In a 1 quart saucepan over medium heat, heat 1 cup water, 1/3 cup sugar, and 1 tablespoon cornstarch until mixture boils and thickens slightly, stirring frequently; boil 1 minute. In a small bowl, with fork, beat 1 egg yolk; stir in small amount of hot sauce.

Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping. Cook, stirring constantly, until mixture thickens. Remove saucepan from heat; stir in lemon juice, lemon peel, and 2 tablespoons butter until butter melts.