CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Cake |
8 |
Servings |
INGREDIENTS
3 |
|
Sticks butter |
1 |
|
Box (1-lb) confectioners sugar |
6 |
|
Eggs |
3 |
c |
Sifted flour |
3/4 |
c |
Sugar |
2 |
tb |
Cornstarch |
1 1/4 |
c |
Boiling water |
3 |
tb |
Lemon juice |
1 |
|
Lemon rind; grated |
2 |
ts |
Butter |
1 |
pn |
Salt |
1/4 |
ts |
Vanilla |
INSTRUCTIONS
LEMON SAUCE
Cream butter & sugar; add eggs, one at a time, beating 1-1/2 minutes after
each addition. Add flour & mix well. Pour into oiled Bundt pan or 2 loaf
pans. Bake at 350 for 1-1/2 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,
http://www.erols.com/hosey.
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