Cream shortening; add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in sour cream and molasses. Combine dry ingredients; gently fold into batter.
Pour batter into a well - greased 13- x 9- x 2-inch baking pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Spread Creamy Lemon Frosting over top of cake. Cut gingerbread into squares to serve.