Gingerbread with Warm Lemon Sauce
1 cup sugar
Have all ingredients at room temperature, about 70 degrees. Preheat oven to 350 degrees. Grease a 9-inch, or close, baking pan or line the bottom with parchment paper
Whisk together in a large bowl, sugar, butter, Crisco and eggs. Whisk together in a small bowl, molasses and sour milk. Whisk together thoroughly flour, cinnamon, ginger and salt.
Add dry ingredients and liquid ingredients alternately to the butter mixture, whisking well after each addition.
Pour batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool on a rack in the pan.
Warm Lemon Sauce
Combine in a small heavy saucepan and stir thoroughly:
Bring to a boil over medium-high heat. Reduce to low and cook, stirring constantly, until thickened, about 10 minutes. Stir in:
Serve at once or let cool. Cover and refrigerate for up to 1 week. Reheat over low heat, stirring.