Monday, September 21, 2009

Lovely Lemon Pound Cake

According to my husband, who does not usually do desert, this is the best cake ever. He even stopped drinking a beer at a BBQ to finish my piece of cake, so it must be good! I got this recipe off the back of my Nordic Ware Angelfood Pan - I am always surprised when a recipe from a package comes out so good!

Lemon Pound Cake with Raspberry Sauce
Cake:
2 1/2 cups sugar
1 cup butter
1 tsp lemon extract*
5 eggs
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup milk
2 tbsp lemon juice
1 tbsp grated lemon peel

Raspberry sauce* (With great help from MB)

18oz fresh raspberries
1/2 cup sugar
1/4 orange liqueur or orange juice

** If you don't have fresh raspberries available you can use 1 3/4 cup raspberry ice ream topping or pie filling

powdered sugar and raspberries for garnish

Instructions:
  1. Heat oven to 350 degrees. Grease bottom and sides of pan; dust with flour.
  1. In large bowl combine sugar, butter, lemon extract and eggs; beat until think and lemon colored; about 5 minutes.
  2. In small bowl, combine flour; baking powder and salt.
  3. In 1 cup measure combine milk; lemon juice and lemon peel.
  4. Beat flour mixture into sugar mixture alternating with milk until well blended.
  5. Spread into pan. Bake at 350 for 70-80 minutes until toothpick inserted in center comes out clean. Cool 20 minutes. remove from pan and cool completely.
  6. Place on serving plate and dust with powdered sugar. Just before serving heat raspberry sauce (make your own sauce by putting raspberries and sugar in a food processor puree and than pass through a fine mesh sieve) and orange liqueur together until just warm.
  7. Spoon 2 tbsp. of sauce onto each dessert plate. Place slice of cake on top of sauce; garnish with raspberries and lemon peel.


* I didn't want to spend the money on this because I didn't think I would use it again. The standard substitute is 2tsp zest for 1tsp extract . Because there were going to be kids eating it I didn't want an overpowering lemon flavor so I used 1 tsp lemon zest

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