Nutrition per serving may change if servings are adjusted.
1½ tablespoons sugar
1 teaspoon freshly grated lemon zest
½ teaspoon cornstarch
1 tablespoon lemon juice
¼ cup water
½ teaspoon butter
2 slices reduced-fat pound cake, toasted
Combine sugar, lemon zest and cornstarch in a small saucepan. Gradually whisk in lemon juice and water. Bring to a boil, whisking constantly. Simmer until slightly thickened. Remove from the heat and whisk in butter. Serve over pound cake.