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Lemon Chess Pound Cake With With Black-Raspberry Sauce

Source of Recipe

Jan Curry


List of Ingredients

2 tablespoons graham-cracker crumbs
3 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1-10 ounce jar best quality lemon butter, sometimes called curd (such as Thursday Cottage), divided
1 cup plain yogurt, drained
1 3/4 cup sugar
1 teaspoon lemon extract
1 egg plus two egg whites
1 cup of 1 percent buttermilk
1/2 cup each fresh blackberries and raspberries
sugar to taste



Recipe

1. Place yogurt in a mesh sieve lined with a coffee filter. Let drain over a bowl for two hours. Discard liquid and measure 1/2 cup drained yogurt for recipe.

2. Preheat oven to 350 degrees. Grease a 9-inch springform pan and sprinkle with graham-cracker crumbs. Set aside. Sift flour once, then measure 3 cups of sifted flour and combine with baking powder and salt. Set aside. In a large mixing bowl, beat butter, 1/2 cup lemon butter and yogurt. Blend in sugar. Add extract, egg and egg whites and mix just until incorporated. Add the flour mixture and buttermilk together, mixing just until blended, scraping bowl as necessary. Pour batter into pan.

3. Using a teaspoon, dollop with 4 tablespoons lemon butter and swirl with a knife to marbleize. Bake 65 minutes or until wooden pick tests clean. (Tent with foil the last 15 minutes to prevent overbrowning.)

4. Let cool 30 minutes. Run a knife around the edge of pan, then release sides. Slice with a very sharp knife for neat slices. Ingredients and directions for sauce

Press berries through a fine mesh strainer into a bowl and sweeten to taste.

Serve cake warm or at room temperature with sauce.

Serves 10.