This Yellow Pound Cake served with this warm Lemon and Raspberry Sauce is a great dessert for dinner parties or just a family meal. It is beautiful, impressive, and delicious. You will, no doubt, get rave reviews and many requests for your recipe. I always do.
POUND CAKE WITH LEMON AND RASPBERRY SAUCE
1 box of yellow cake mix
1 pkg (3/4-oz) vanilla instant pudding
1 cup water
3/4 cup butter, softened
2 tbsp powdered sugar
4 eggs
Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt or tube pan; set aside.
In a mixer bowl, combine the cake mix, dry pudding mix, water, softened butter, powdered sugar, and eggs. Mix at low speed of electric mixer until moistened. Beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 350 degrees for 45 to 55 minutes until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert onto a serving plate.
Make sauce:
1/2 cup sugar
2 tbsp cornstarch
1 pkg (10-oz) frozen raspberries, thawed and drained--liquid reserved
water
2 tbsp butter
2 tbsp lemon juice
In a medium saucepan combine the sugar and cornstarch; mix together well. Add enough water to the reserved raspberry liquid to make 1 cup. Gradually stir the liquid into the sugar mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from the heat. Stir in the butter and lemon juice; mix well. Fold in the raspberries.
Slice cake and serve with the sauce spooned over the cake.
Yield: 16 servings
Enjoy!
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