LEMON BUTTERMILK POUND CAKE PAIRED WITH LEMON NUTMEG SAUCE

Company's Coming!

 

When friends and family come to dinner, you can always serve a dessert which will be comforting, and not too filling. Most everyone loves the flavor of lemon! I always like to dress up a pound cake with a flavored sauce, fresh berries and sweetened whipped cream. Now, "That's Entertainment!"

LEMON BUTTERMILK POUND CAKE

1 cup butter

3 cups sugar

1 cup buttermilk

1/4 t. salt

1/4 t. soda

3 cups flour, sifted, minus 6 T.

6 T. cornstarch

2 T. lemon extract

6 eggs, separated

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!

LEMON NUTMEG SAUCE

1/2 Cup sugar

1 T. cornstarch

1/8 t. salt

1/4 t. freshly grated nutmeg

1 cup boiling water

1 T. butter

 1 t. lemon zest

Juice of fresh lemon or 3 T. lemon juice

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.