Yield: 8 Servings
|3 \N||Sticks butter|
|1 \N||Box (1-lb) confectioners sugar|
|3 cups||Sifted flour|
|1¼ cup||Boiling water|
|3 tablespoons||Lemon juice|
|1 \N||Lemon rind; grated|
Cream butter & sugar; add eggs, one at a time, beating 1-½ minutes after each addition. Add flour & mix well. Pour into oiled Bundt pan or 2 loaf pans. Bake at 350 for 1-½ hours (less for loaf pans). Sprinkle with confectioner's sugar or top with Lemon Sauce. Lemon Sauce: Combine sugar & cornstarch; add boiling water. Cook, stirring constantly until thickened.
Add remaining ingredients & serve warm with pound cake.
MRS R.M. (DONNA) MC GRAW
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .