Toasted Pound Cake with Lemon Sauce

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From the EatingWell Kitchen

This versatile lemon sauce is also great over bread pudding, gingerbread or waffles.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 1/2 tablespoons sugar
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1/2 teaspoon butter
  • 2 slices reduced-fat pound cake, toasted

Preparation

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  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.

Nutrition information

  • Per serving: 50 calories; 1 g fat(1 g sat); 0 g fiber; 11 g carbohydrates; 0 g protein; 2 mcg folate; 3 mg cholesterol; 10 g sugars; 0 g added sugars; 31 IU vitamin A; 4 mg vitamin C; 3 mg calcium; 0 mg iron; 1 mg sodium; 10 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 3 other carbohydrate

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