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LEMON POUND CAKE WITH LEMON SAUCE




Source of Recipe


Two's Company cookbook


Recipe Introduction


Unlike some confections, a pound cake actually improves when made a day in advance. It becomes firmer and easier to slice. The flavors become more pronounced.

Serve the lemon pound cake below with a thick, intense lemon sauce. Add frozen, thawed strawberries or raspberries for color. For a New Year's Eve ----dessert, add a glass of champagne.




List of Ingredients





1/2 cup unsalted butter
1 cup sugar
3 eggs
2 tbsp. fresh lemon juice
Grated zest of 1 lemon
1/4 cup whipping cream
1/4 tsp. salt
1 1/2 cups cake flour
Lemon Sauce (recipe follows), optional



Recipe



Combine butter and sugar in bowl of electric mixer. Beat at medium-high speed until mixture is creamy. Add eggs, one at a time, scraping down bowl occasionally. Add lemon juice and zest. Stir in cream and salt. Remove bowl and gently beat in flour by hand. Do not overbeat.

Spoon batter into greased and floured 7-by-3-inch loaf pan. Bake in preheated 325-degree oven 70 minutes, or until toothpick inserted near center of loaf comes out clean.

Remove pan from oven. Let stand 10 minutes, then turn over to remove cake. Cool on wire rack. Slice and serve with Lemon Sauce.

Makes 6 to 8 slices.

LEMON SAUCE

1/4 cup sugar
1 tbsp. cornstarch
1/2 cup water
1 tbsp. butter
1/4 cup fresh lemon juice
3 tbsp. whipping cream

Combine sugar and cornstarch in small saucepan. Stir in water. Cook and stir mixture over low heat about 3 minutes, or until thick and smooth. Stir in butter and allow to melt. Stir in lemon juice. Add cream, stirring briskly
so mixture doesn't curdle.

Makes about 1 cup.