Yield: 8 Servings
Measure | Ingredient |
---|---|
3 \N | Sticks butter |
1 \N | Box (1-lb) confectioners sugar |
6 \N | Eggs |
3 cups | Sifted flour |
¾ cup | Sugar |
2 tablespoons | Cornstarch |
1¼ cup | Boiling water |
3 tablespoons | Lemon juice |
1 \N | Lemon rind; grated |
2 teaspoons | Butter |
1 pinch | Salt |
¼ teaspoon | Vanilla |
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, .