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Toasted Pound Cake with Lemon Sauce

  • 15 m
  • 15 m
EatingWell Test Kitchen
“This versatile lemon sauce is also great over bread pudding, gingerbread or waffles.”


    • 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


  • 1 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.
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