Little Gingerbread Loaves with Lemon Sauce

2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoons salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground nutmeg
1/2 cup melted butter
3/4 cup molasses
3/4 granulated sugar
1/2 cup buttermilk
1/2 cup milk
1 large egg

Place the rack in the center of the oven and preheat the oven to 350 degrees. Grease and
flour the baking pans. Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves,

and nutmeg in a medium bowl. Set aside. Using an electric mixer, beat the egg, milk,
buttermilk, sugar, and molasses together on low speed. Add the dry ingredients to the wet

ingredients and mix well scraping down the sides of the bowl. The batter should be smooth

and thick. Scrape the batter into the prepared pans. Bake for about 25 minutes or until the

top springs back and the edges have pulled away from the pan sides.

Cool for 5 minutes on a wire rack before removing from pans.

For the lemon sauce:

juice and zest of one lemon
1 cup granulated sugar
1/2 cup water
2 tablespoons cornstarch
1 or 2 drops of yellow food coloring

Combine sugar and cornstarch in a medium saucepan. Stir in the water and cook over
medium heat until thick and bubbly, stirring nearly continually. Remove from the heat.
Stir in the lemon juice, zest, and food coloring. Serve gingerbread topped with the lemon
sauce and whipped cream.

(http://www.preparedpantry.com)