Warm Gingerbread with Lemon Glaze

Ingredients

• 1/3 cup butter, cut into small pieces
• 2/3 cup hot water
• 1 cup light or dark molasses
• 1 large egg
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• Cooking spray
• 1 1/2 cups powdered sugar
• 6 tablespoons fresh lemon juice
• 1 cup frozen reduced-fat whipped topping, thawed
• Ground cinnamon (optional)
• Lemon slices (optional)

Preparation

1. Preheat oven to 350°.
2. Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and egg, and stir with a whisk until blended. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, ginger, cinnamon, salt, and cloves. Add flour mixture to the molasses mixture, stirring just until moist.
3. Spoon batter into a 9 x 9-inch cake pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in the pan on a wire rack for 15 minutes.
4. Combine sugar and lemon juice, stirring until well blended. Pierce top of gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely.
5. Top each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish with lemon slices, if desired.