Gingerbread with lemon glaze

1 2/3 C flour
1 1/4 tsp baking soda
1 1/2 tsp ground ginger
3/4 tsp ground cinnamon
3/4 tsp salt
1/2 C granulated sugar
1 egg, slightly beaten 
1/2 C molasses
1/2 C boiling water
1/2 C vegetable oil 
lemon glaze (see below)

1. Preheat oven to 350 F.  Grease and flour a 9x9 inch square baking pan. 
2. Combine dry ingredients together in a mixing bowl.  Add egg and mollasses, and stir.  
3. Pour boiling water and the oil over mixture.  Stir thoroughly until smooth. 
4. Pour batter into the prepared pan.  Set on the middle rack of the oven and bake 35-40 minutes, or until top springs back when touched and the edges have pulled away slightly from the sides of the pan. 
5. While the gingerbread is still hot, pour lemon glaze over top and cool in the pan, set on a rack.


For LEMON GLAZE, whisk together:
2/3 C confectioner’s sugar
juice of one fresh lemon (3T lemon juice)

Notes: 

Adapted from the Silver Palate Cookbook.  This was one of Grandma Janis’ favorite things to make at Christmas time.