Lemon Pound Cake with Warm Lemon Sauce

Susan Bartley

By
@skbartley

Everyone loves lemon! It taste so light and just like spring time! This is the perfect cake for any occasion.


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Rating:

Comments:

Serves:

8 or more

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 box
lemon cake mix (i use duncan hines)
1 c
buttermilk
3 large
eggs
8 Tbsp
butter, room temperature (1 cube) don't use margarine
zest from 2 lemons
juice from 2 lemons (i prefer meyer lemons)
1 box
3.4 ounce instant lemon pudding

LEMON SAUCE

3/4 c
sugar
1 1/2 Tbsp
cornstarch
1 c
hot water
1
egg yolk at room temperature
zest of one lemon
1 Tbsp
butter
juice of 1 lemon (about 3 tbsp)

Directions Step-By-Step

1
preheat oven to 350. Grease and flour or spray with flour no stick spray 10 cup bundt pan or 2- 6 cup loaf pans.
2
In large mixing bowl combine all 7 cake ingredients and mix on low till just blended, then mix on medium speed for 3 minutes. Batter will be rather thick.
3
Pour batter into your pan and bake for one hour or till tooth pick comes out clean. Remove from oven and cool in pan for 15 minutes than turn onto serving dish.
4
Lemon Sauce:
In medium sauce pan combine sugar and cornstarch, whisk together. Add hot water and whisk in egg yolk and add lemon zest. Cook over medium heat till it comes to a boil and thickens, about 4 to 5 minutes. Remove from heat and stir in butter till melted and mixed in. Add lemon juice and stir to blend.
5
Slice cake and top with lemon sauce and serve. It is just delightful!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American