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1
Heat oven to 325F.
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2
Grease and flour 9x5-inch loaf pan; set aside.
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3
Combine flour, cinnamon, ginger, baking powder and salt in bowl.
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4
Set aside.
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5
Beat butter and brown sugar in bowl at medium speed, scraping bowl often, until light and fluffy.
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6
Add 1 egg at a time, beating well after each addition.
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7
Add molasses; continue beating, scraping bowl often, until well mixed.
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8
Add flour mixture; beat at low speed until just moistened.
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9
Spoon batter into prepared pan.
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10
Sprinkle top with raw sugar.
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11
Bake 55-65 minutes or until toothpick inserted in center comes out clean.
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12
Cool 15 minutes; remove from pan.
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13
Cool completely.
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14
Combine sugar, cornstarch and grated lemon zest in small saucepan.
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15
Gradually stir in water.
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16
Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil.
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17
Boil for 1 minute.
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18
Gradually stir half of hot mixture into beaten egg yolks with whisk.
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19
Return all mixture to saucepan.
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20
Continue cooking, stirring constantly, 2 minutes or until mixture reaches 160F.
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21
and is thickened.
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22
Whisk in lemon juice.
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23
Cool slightly.
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24
Cover surface with plastic food wrap.
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25
Refrigerate 1 hour or until completely cooled.
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26
Beat whipping cream in bowl at high speed until soft peaks form.
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27
Fold into lemon mixture.
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28
Cut cake into 20 thin slices.
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29
Place 2 cake slices onto individual serving plate; spoon lemon topping over cake.
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30
Lightly sprinkle with cinnamon.
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31
Garnish with lemon twist, if desired.
