Nothing like being served a drop-dead delicious dessert and getting the secret recipe. (It didn't even require that much begging…) Even better, I got permission to share it with you all!
My friend Bruce Kerr's grandmother passed this recipe down to him, and it's perfect with seasonal berries. This winter you could take some berries out of the freezer (ones you wisely froze at the peak of their sweetness during the summer), thaw them till they soften, stir in a little cassis, then spoon them over the top.
Speaking of over the top, whip of some of the lemon buttermilk ice cream that Bruce's wife Pamela made to go with the cake and berries…it'll send this dessert into the stratosphere.
Eunice Bruner Kerr's Pound Cake
3 c. flour
3 c. sugar
1/2 lb. butter
6 eggs
1 c. sour cream or 1 c. low-fat yogurt (plain)
1/2 tsp. baking soda
1/2 tsp. vanilla
Preheat oven to 300°.
Grease bundt pan. Cream butter & sugar together, and add vanilla. Add eggs one at a time, stirring between additions. Add flour and sour cream (or yogurt) alternately, and add baking soda.
Fill bundt pan approx. 2/3 full, to allow for expansion during baking. Bake at 300° for 1 hour 15 minutes.
Lemon Buttermilk Ice Cream*
Adapted by Leslie Cole for the Oregonian from Rozanne Gold's Recipes 1-2-3
1 qt. buttermilk
2 c. bakers sugar
1/2 c. lemon juice (about 4 medium lemons, juiced)
2 Tbsp. grated fresh lemon
1/8 tsp. salt
Mix sugar and lemon juice until blended. Add buttermilk, grated lemon and salt and blend until smooth in a large bowl. Let sit in fridge for up to 4 hours or overnight. Put into ice cream maker and process as directed on machine. (Pamela said, "It comes out more the consistency of a sorbet and has little or no fat. Enjoy!")
* Find a variation using lemons and limes at Culinate.com.
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