Nutrition per serving may change if servings are adjusted.
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
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.