Heavenly Breakfast Foods: Lemon Cream Syrup

I realized this week that I use breakfast breads (waffles, crepes, french toast, pancakes, etc) as vehicles for syrup. I love syrup yet sometimes the delicious, classic maple just doesn't cut it.  Which brings me to the finding of this awesome recipe on Cooking Classy. Lemon cream syrup; it's citrus-y and creamy and so delightfully delicious. She also included a recipe for Lemon Poppyseed Pancakes and I tried them but didn't find them as good as the syrup. Instead, I would suggest using this as a way to pump up your normal pancakes, waffles, etc. In fact, I ate it with a spoon and it was also very delicious.
 
 
Lemon Cream Syrup

• 1/2 cup heavy cream
• 1/4 cup butter (I recommend salted butter)
• 1 cup  sugar
• 1/4 cup fresh lemon juice
• 1/2 tsp baking soda
• 1 tsp lemon extract 
  In a medium saucepan combine heavy cream, butter, sugar and lemon juice. Cook mixture over medium heat, stirring frequently, until mixture begins to boil. Allow to boil for 1 without stirring, then remove from heat and stir in baking soda. Whisk for about 10 seconds until mixture becomes foamy and frothy then return to low heat and cook about 30 seconds longer (until baking soda flavor has cooked out), then remove from heat and stir in lemon extract. Serve warm.