| 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 | T | Cornstarch |
| 1 1/4 | c | Boiling water |
| 3 | T | Lemon juice |
| 1 | Lemon rind, grated | |
| 2 | t | Butter |
| 1 | pn | Salt |
| 1/4 | t | Vanilla |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 439
Calories From Fat: 154
Total Fat: 17.4g
Cholesterol: 172.7mg
Sodium: 115.1mg
Potassium: 134.1mg
Carbohydrates: 60.4g
Fiber: 1.5g
Sugar: 21.1g
Protein: 10.1g