Sour Cream Pound Cake with Warm Raspberry Syrup

Name: Sour Cream Pound Cake with Warm Raspberry Syrup
Yield: serves 6 to 8
Ingredients: 1 1/2 cups unsalted butter, at room temperature; 3 cups sugar; 6 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 1 teaspoon almond extract; 2 teaspoons grated lemon zest; 2 teaspoons grated orange zest; 3 cups all-purpose flour; 1/2 teaspoon kosher salt; 1/4 teaspoon baking soda; 1 cup sour cream; Vanilla ice cream, for garnish; Warm Raspberry Syrup (recipe follows), for garnish; Toppings such as chocolate M&M’s, crumbled Oreos, toasted nuts, chopped fresh kiwi fruit or pineapple, chocolate syrup, and/or whipped cream (optional); 3 cups raspberries; 1 tablespoon fresh lemon juice; 6 tablespoons sugar; 2 tablespoons raspberry or red-currant jelly; 1 tablespoon cognac or other brandy; (makes about 3 cups)

December 9, 2011

Gina: Calling all ladies to the kitchen! This is my absolute fa-vo-rite!!! It’s a sour-cream pound cake, but, girl, here’s the surprise: After you bake it, you need to grill it. (That barbecue man got me crazy, huh?) Resist the temptation to use a box mix for this one, because a cake made from scratch will give you the best flavor. I’m all for mixes now and then, especially with everybody’s busy schedule, but, you know, sometimes we have to slow it down and enjoy the fruits (and warm fruit toppings) of our labor. So fire up that grill pan, slice that cake, and brush it with butter (no margarine!) on both sides. The cake, toasted, will take on those great grill marks and be ready to stand up to a scoop of vanilla ice cream, a generous drizzle of Warm Raspberry Syrup, and any other sundae-style toppings that grab you (pass the crumbled Oreos and M&M’s!). When you finally place that plate in front of your man, you can have anything you want afterward—anything! You can also dress this dessert in a fancy outfit by cubing the cake and layering it with ice cream and Warm Raspberry Syrup in a parfait glass.

Recipe notes