Sour Cream Pound Cake with Warm Raspberry Syrup

• 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&Ms, 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)

1. Preheat the oven to 350F.
2. Grease and flour a 3-quart Bundt pan.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup of the butter and the sugar together at medium-high speed until light and fluffy, 2 to 3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla, lemon and almond extracts, and grated zests, and mix well.
6. In a medium bowl, sift together the flour, salt, and baking soda.
7. Add a third of the dry mixture to the creamed mixture, and beat on low until mixed.
8. Mix in half of the sour cream.
9. Alternate adding the flour mixture and the sour cream.
10. Pour the cake batter into the prepared Bundt pan.
11. Bake for 60 to 70 minutes, or until a cake tester inserted in the center of the cake comes out clean.
12. Cool for 15 minutes, then invert the cake onto a wire rack, remove from the pan, and cool completely.
13. Heat a grill pan to medium-high.
14. Melt the remaining 1/2 cup of butter, and slice the cake into wedges at least 1 1/2 inches thick.
15. Using a pastry brush, brush both sides of each slice with butter.
16. Grill the slices on both sides until golden brown, about 3 minutes total.
17. Remove from the grill pan.
18. Cool slightly, and serve topped with vanilla ice cream and Warm Raspberry Syrup.
19. To create sundaes, cut cake slices into bite-sized pieces.
20. Layer parfait glasses with ice cream and cubes of cake, sprinkle on desired toppings, and drizzle with Warm Raspberry Syrup.
21. Heat all the ingredients in a small saucepan over medium heat, and let simmer for 5 minutes.
22. Let cool slightly, and then serve warm.

unsalted butter, sugar, eggs, vanilla, lemon, almond, lemon zest, orange zest, allpurpose, kosher salt, baking soda, sour cream, vanilla ice cream, syrup, chocolate, raspberries, lemon juice, sugar, raspberry, cognac

Taken from www.epicurious.com/recipes/food/views/sour-cream-pound-cake-with-warm-raspberry-syrup-375359 (may not work)