Gingerbread with Lemon Sauce

Gingerbread:
2 1/4 c flour
3/4 c sugar
2 t ground ginger
1 t cinnamon
1 t baking soda
1/2 t baking powder
1/4 t ground cloves
1/4 t salt
3/4 c margarine, softened
3/4 c water
1/4 c molasses

Prehead oven to 350. Grease 9x9 baking pan. In large bowl combine flour, sugar, ginger, cinnamon, baking soda, baking powder, cloves and salt. Stir in margarine, water and molasses until well blended. Pour into pan. Bake 40 to 50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack. Serve warm with Lemon Sauce. Makes 9 to 12 servings.

Lemon Sauce:

1/3 c sugar

2 T corn starch

1 1/3 c water

3 T margarine

2 t grated lemon peel

2 T lemon juice

In 2-quart saucepan combine sugar and corn starch. Gradually stir in wather until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in margarine, lemon peel and lemon juice unitl well blended. Pour into serving bowl, cover with waxed paper or plastic wrap. Cool slightly. Serve warm on Gingerbread. Makes about 2 cups.