Gingerbread with Lemon Sauce

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup molasses
1 large egg
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
1/2 cup granulated sugar
2 tablespoons cornstarch
1 cup boiling water
1/4 cup lemon juice
1 tablespoon grated lemon zest
2 tablespoons butter

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.

In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses and egg until well blended.

In another bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the hot water, starting and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the gingerbread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

While the gingerbread cools, prepare the lemon sauce. In a small saucepan, whisk together the granulated sugar and cornstarch. Gradually add the boiling water, whisking constantly until the mixture thickens.

Stir in the lemon juice, lemon zest, and butter. Continue to cook for another 2-3 minutes, stirring frequently, until the sauce is smooth and slightly thickened.

Serve the gingerbread warm or at room temperature, drizzled with the lemon sauce.