lemon pound cake with warm lemon sauce

Name: Lemon Pound Cake With Warm Lemon Sauce
Prep time: 10 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 box(es) lemon cake mix (I use Duncan Hines); 1 cup(s) buttermilk; 3 large eggs; 8 tablespoon(s) butter, room temperature (don't use margarine); 2 - lemons, juiced and zested (I prefer Meyer lemons); 1 box(es) instant lemon pudding (3.4 oz); LEMON SAUCE; 3/4 cup(s) sugar; 1 1/2 tablespoon(s) corn starch; 1 cup(s) hot water; 1 large egg yolk, at room temperature; 1 - lemon zested and juiced (about 3 Tbsp of juice); 1 tablespoon(s) butter

(1 rating)

Lemon Pound Cake With Lemon Sauce ready to be sliced.

review

Blue Ribbon Recipe by

Susan Bartley

@skbartley

Beaverton, OR

Everyone loves lemon! It tastes so light and just like springtime. This is the perfect cake for any occasion.

Blue Ribbon Recipe

Lemon makes everything taste fresh and vibrant, and Susan's lemon cake proves that. It's moist with a kick of lemon flavor from the fresh juice and lemon zest. No one will guess it starts with a boxed mix. The lemon sauce is a must! It brings this cake to a whole new level with an extra bit of tartness. If you love lemon, we highly suggest giving this easy and delicious lemon cake a try.

— The Test Kitchen @kitchencrew

(1 rating)

yield 8 or more

prep time 10 Min

cook time 1 Hr

method Bake

Ingredients For lemon pound cake with warm lemon sauce

1 box

lemon cake mix (I use Duncan Hines)
1 c

buttermilk
3 lg

eggs
8 Tbsp

butter, room temperature (don't use margarine)
2

lemons, juiced and zested (I prefer Meyer lemons)
1 box

instant lemon pudding (3.4 oz)
LEMON SAUCE
3/4 c

sugar
1 1/2 Tbsp

corn starch
1 c

hot water
1 lg

egg yolk, at room temperature
1

lemon zested and juiced (about 3 Tbsp of juice)
1 Tbsp

butter

How To Make lemon pound cake with warm lemon sauce

1
Preheat oven to 350. Grease and flour or spray with flour no-stick spray 10 cup Bundt pan or 2- 6 cup loaf pans.

2
In a large mixing bowl, combine all 7 cake ingredients and mix on low till just blended. Then mix on medium speed for 3 minutes. Batter will be rather thick.
3
Pour batter into your pan and bake for one hour or till the toothpick comes out clean. Remove from oven and cool in pan for 15 minutes, then turn onto a serving dish.
4
Lemon Sauce: In a medium saucepan, combine sugar and corn starch; whisk together. Add hot water and whisk in egg yolk. Then add lemon zest. Cook over medium heat till it comes to a boil and thickens (about 4 to 5 minutes). Remove from heat and stir in butter till melted and mixed in. Add lemon juice and stir to blend.
5
Slice the cake and top with lemon sauce and serve. It is just delightful!
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