-
1
Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan.
-
2
Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy.
-
3
Add eggs, 1 at a time, beating well after each addition.
-
4
Add the vanilla and lemon extracts and mix well.
-
5
In a medium bowl, sift together flour, salt, and baking soda.
-
6
Add 1/3 of dry mixture to creamed mixture and beat on low until mixed.
-
7
Mix in half of the sour cream.
-
8
Alternate between the flour mixture and sour cream.
-
9
Pour cake mixture into the Bundt pan.
-
10
Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging.
-
11
Cool 15 minutes.
-
12
Remove cake from pan and cool completely on wire rack.
-
13
Preheat grill.
-
14
Melt remaining butter and slice cake.
-
15
Using a pastry brush, coat both sides of cake with butter.
-
16
Grill on both sides until golden brown, about 3 minutes.
-
17
Remove from grill.
-
18
Cool slightly.
-
19
Cut slices into bite-size pieces.
-
20
To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings.
-
21
Drizzle with chocolate syrup and garnish with Raspberry Topping.
-
22
Raspberry Topping: Combine all ingredients in pot and let simmer until thickened.
