Cinnamon Cake with Lemon Sauce

Preheat oven to 350 F. Grease and flour an 8×8 baking pan (9×13 is good for a double recipe).

For the cake:
In a medium mixing bowl, combine dry ingredients. Cut in butter or shortening until mixture resembles cornmeal. Add milk and beat well by hand. Pour into the prepared baking pan and bake at 350 F for 30-35 minutes. Don’t over bake, the cake should be fully set but quite moist. Remove from oven and set dish on a rack while you make the sauce.

For the lemon sauce:
In a small saucepan over medium heat, mix sugar, cornstarch and salt. Gradually stir in water. Bring to a boil over medium heat, stirring constantly until thickened. Remove from heat and add margarine, lemon juice, and lemon zest; stir until blended.

Serve the cake warm from the oven, with some warm sauce poured over each piece.

Kept separately, the cake and sauce both keep well for several days.

Yields one 8×8 cake (six large servings) and about a pint of lemon sauce.