LEMON BUTTERMILK POUND CAKE
Cream the butter and sugar; add egg yolks and lemon extract. Put cornstarch together with the buttermilk. Add flour, soda and salt, which have been sifted together., alternately with the buttermilk/cornstarch mixture. Fold in stiffly beaten egg whites. Bake 1 hour and 15 minutes @ 350 degrees F. in two greased loaf pans. Let cool prior to removing to a serving plate. Drizzle lemon sauce over the top when ready to serve! Delicious with fresh berries and whipped cream!
In a medium sized saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in the boiling water. Simmer over low heat until thickened. Remove from heat and stir in butter, zest and lemon juice.