1 c. butter
1 c. sugar
5 eggs, separated
1/2 tsp. vanilla
1/4 tsp. mace or nutmeg (or substitute 1 tsp. finely grated orange rind)
2 c. sifted cake flour
Pinch of salt
1/4 tsp. cream of tartar

Butter and flour a 9 x 5 inch loaf pan. Beat butter until it is very soft and fluffy. Sprinkle in sugar, beating constantly until all is added. Beat in egg yolks one at a time, beating well after each addition. Beat in vanilla and mace. Return sifted flour to sifter and add salt. Sift into batter and stir gently with a wooden spoon.

With clean beaters, beat egg whites with cream of tartar until soft peaks form. Stir 1/3 of the whites into batter, then fold the remainder in gently.

Pour batter into prepared pan and bake at 325 degrees for 1 hour.

LEMON SAUCE:

1/2 c. sugar
1 tbsp. cornstarch
1 c. water
2 tbsp. butter
1/2 tsp. grated lemon rind (yellow part only)
2 tbsp. lemon juice
1/8 tsp. salt

Combine sugar and cornstarch in the top of a double boiler. Stir to blend completely. (Sugar helps remove cornstarch lumps.) Add 1 cup water and cook over boiling water until thickened. Remove from heat; stir in remaining ingredients. Serve warm or at room temperature with toasted pound cake.