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Lemon Sauce

Lemon Bundt Cake

I got this from The Joy of Vegan Baking by the marvellous Colleen Patrick-Goudreau.

  • 1/2 c sugar
  • 1 T cornstarch
  • 1 c boiling water
  • zest and juice from 2 lemons

In a small saucepan, combine the sugar and cornstarch,  Whisk in the water and heat over low heat until it is combined, then simmer until “thick.”  She didn’t hint how long this would take or how thick, but I couldn’t get it any thicker than hot maple syrup even after a half hour, but that seemed to work out OK poured over a cake – it isn’t called a “glaze,” after all.

Remove from heat and add the zest and juice.  Use warm or at room temperature.

Some in my family thought it was too lemony, too tart I guess.  You may want to make it optional (per serving), or maybe cut the lemon juice in half?

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