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Pound Cake:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter or spray with a pan spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf
pan. Line the bottom of the pan with parchment paper and butter or spray the
paper.
In a large bowl,
sift together twice, the flour, baking powder, and salt.
In the bowl
of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Gradually
add the sugar, beating continuously on medium-high speed until light and fluffy (this
will take about 5 minutes). Scrape down the sides of the bowl as needed. After
about five minutes the batter should be light in color and fluffy in texture.
Then add the eggs,
one at a time, mixing well after each addition. Scrape down the sides of
the bowl as needed. You will notice that the batter will look curdled. Don't
worry as the batter will come together again after you add the flour mixture. Add the vanilla and lemon
zest, if using, and beat
until incorporated.
Add the
flour mixture and mix just until incorporated. Pour the batter into the
prepared pan and smooth the top.
Bake for about 50
to 60 minutes or until the cake is golden brown and a toothpick inserted
in the center comes out clean.
Remove the
cake from the oven and place on a wire rack to cool for about 10 minutes. Remove
the cake from the pan and cool completely. Serve warm or at room temperature
Will keep
several days well wrapped or it can be frozen for a month.
Assemble:
Cut the pound cake into 1/2 inch (1.25 cm) thick slices. Cut the slices into
rounds, using a 2 or 3 inch (5 or 7.5 cm) round cookie cutter. Spread about 1
teaspoon of jam on each round of pound cake. Then, place a nicely rounded scoop
of vanilla ice cream on top of the jam. Place the rounds on a baking sheet or in
a plastic container, cover with plastic wrap, and place in freezer until the ice
cream has become very firm (about two hours or up to a couple of days).
Frosting: In the
bowl of your electric mixer, or with a hand mixer, whip the cream until soft
peaks form. Add the Raspberry Jam and whip until incorporated. Remove the ice
cream cakes from the freezer and cover each cake with the whipped cream. Return
the cakes to the freezer to set (about two hours or up to two days).
To Serve: Remove
the cakes from the freezer about 10 minutes before serving. Garnish each ice
cream cake with a fresh raspberry.
Makes 12 - 2 or 3
inch (5 - 7.5 cm) ice cream cakes.
Sources:
www.cookscountry.com |
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