| 1 | Preheat oven to 350 degrees. |
| 2 | Grease and flour a ring mold or baking dish (9x9). |
| 3 | Mix together the margarine and sugar in a large bowl. |
| 4 | Add the egg and beat it in well. |
| 5 | Next, stir in the molasses. |
| 6 | Then measure the boiling water in the molasses measuring cup and add it to the mixture, stirring well. |
| 7 | Measure all tahe dry ingredients into a small bowl, starting with the flour and ending with the baking soda. |
| 8 | Stir all the dry ingredients together,then mix thoroughly into the liquid. |
| 9 | Pour immediately into the prepared ring mold. |
| 10 | Bake for 40 to 45 minutes, or until a skewer stuck into the cake comes out clean. |
| 11 | If you are using a ring mold, let the cake cool for about 5 minutes, then unmold onto a plate. |
| 12 | To make the whipped cream, put the chilled cream in a small chilled bowl, add the sugar and lemon extract and beat with an electric mixer until stiff. |
| 13 | To serve put a dollop of whipped cream over each slice of warm cake. |
