Preheat oven to 350 degrees.

Into an 8-inch round cake pan, sift together the flour, brown sugar, grnd ginger, and baking soda.

Make a well in the center of the flour mix and add in the apple cider, oil, molasses, vinegar, and crystallized ginger.

With a fork, stir just till the batter is smooth.

Bake for 30 to 35 min, till a toothpick inserted in the center comes out clean.

Transfer the cake to a wire rack.

Meanwhile, in a small bowl, stir together the lowfat sour cream, lemon zest, lemon juice, and vanilla.

Chill.

Cut the hot gingerbread into wedges and serve accompanied by the lemon sauce.

This recipe yields 8 servings.

Comments: Gingerbread may be the world's best cool-weather dessert, and baking doesn't get simpler than this.

The cake is mixed and baked in the same pan, so your kids will be perfect helpers here.

Keep in mind which gingerbread tastes best when it's fresh from the oven - put it in to bake when you sit down to dinner and you will have fragrant, moist gingerbread just in time for dessert.