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