A simple sauce can transform plain cake into a special, memorable dessert. This sauce tastes good on angel food cake, pound cake, yellow cake, and for a double zing, lemon cake.
INGREDIENTS
½ cup sugar (or ¼ cup sugar, ¼ cup Splenda)
1 rounded tablespoon cornstarch
Dash of salt
1 cup water
Juice of one large lemon
Zest of one large lemon
1 ½ tablespoons butter
METHOD
Whisk sugar, cornstarch and salt together in medium saucepan.
Stir in water, lemon juice and zest.
Cook over medium heat, stirring constantly, until mixture bubbles and thickens.
Remove from heat and whisk in butter.
Serve warm or cold over your cake of choice. Makes 4 servings.