| 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.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”