Lemonbuttersauceforcake Recipes

LEMON BUTTER SAUCE FOR CAKE

Steps:

• Add all ingredients to a small sauce pan Cook over med.
• heat, stirring constantly until it comes to a boil.
• Remove from heat, stir and cool slightly.
• Serve on cake.

LEMON BUTTER BUNDT CAKE

Steps:

• Preheat the oven to 350°F Butter and flour a standard bundt pan or spray with baking spray. Set aside.
• Using an electric mixer, cream together the butter, sugar, vanilla and almond extracts for 2-3 minutes.
• Add the eggs one at time beating well after each addition.
• In a separate bowl, sift together the flour, pudding mix, baking powder and salt.
• Add the dry ingredients and buttermilk alternately beginning and ending with flour until all has been added. Stop and scrape the sides of the bowl periodically.
• Add the lemon zest and beat just until fully combined stopping to scrape the sides of the bowl as needed.
• Spread into the prepared pan. Bake for 55-60 minutes or until a long skewer inserted into the center comes back clean.
• Meanwhile, on the stovetop in a small saucepan, melt together the sugar, butter and lemon juice just until melted, do not boil.
• Immediately after removing the cake from the oven, use a long skewer to poke holes all over the top and into the cake.
• Slowly pour the lemon butter sauce over the top and let it soak into the cake.
• Cool to warm in the pan then turn onto a rack to cool completely.
• Serve dusted with powdered sugar and a dollop of whipped cream, if desired.

LEMON DESSERT SAUCE

Steps:

• In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. Cook over simmering water for 10-12 minutes or until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Refrigerate for up to 1 week. Serve chilled over the cake.