Pound cake with lemon sauce

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


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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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