Pound cake with lemon sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Sticks butter | |
| 1 | Box (1-lb) confectioners sugar | |
| 6 | Eggs | |
| 3 | cups | Sifted flour |
| ¾ | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 1¼ | cup | Boiling water |
| 3 | tablespoons | Lemon juice |
| 1 | Lemon rind; grated | |
| 2 | teaspoons | Butter |
| 1 | pinch | Salt |
| ¼ | teaspoon | Vanilla |
Directions
LEMON SAUCE
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, .