Lemon Pound Cake with Raspberry Sauce
(Makes 12 servings)
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 3 cups sugar
- 6 eggs
- 2 teaspoons pure lemon extract
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
Preheat over to 325 F. Grease one bundt pan. Combine flour, baking soda, and salt. In separate bowl, beat butter with sugar. Add eggs, one at a time and beat well after each egg. Mix in lemon and vanilla extracts. Slowly add flour mixture and buttermilk to the butter mixture. Blend until smooth. Pour batter into greased pan. Bake for 1 to 1 1/2 hours. Let cool in pan for 10 minutes.
- 12 ounces of frozen raspberries
- 1/2 cup sugar
Place raspberries and sugar in sauce pan and bring to boil. Pour into sieve to remove seeds. Refrigerate until use. Serve with a tablespoon of sauce drizzled on plate and a dollop of whipped cream.
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