Lemon Iced Pound Cake with Raspberry Sauce
1 pound butter
1 pound sugar
1 pound eggs (9 whole eggs)
2 teaspoon vanilla (or 1 teaspoon vanilla and ½ teaspoon mace-I don't like mace)
4 cups sifted cake flour
½ teaspoon cream of tartar
½ teaspoon salt
In the large mixing bowl on medium speed, cream butter until light and fluffy, add sugar in 4 batches, thoroughly incorporating after each addition. Add eggs one at a time, incorporating after each addition. Add vanilla. Reduce speed, sift dry ingredients and add to batter in 3 additions and mixing only until combined. Pour into greased and floured 10 inch tube pan and bake at 325 degrees for and hour and 15 minutes. Cool on rack and invert when cool.
Meanwhile make raspberry sauce by combining 1 pint raspberries with 1 pint raspberry jelly, cooking rapidly until raspberries bread down. Puree and strain.
Combine 1 pound confectioners sugar with 1/4 cup fresh lemon juice and a dash of salt. Icing should be runny in the beginning so a bit more lemon juice may be added in order for the icing to run down the sides of the cooled cake. To slice, place a bit of raspberry sauce on the plate and place a piece of cake in the sauce. Garnish with 3 berries, a lemon twist and a sprig of lemon verbena or mint.