Lemon-Raspberry Pound Cake

Directions

1. 1
   Over medium heat, melt jam in a small saucepan.
2. 2
   Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
3. 3
   Place sauce in an airtight container and chill.
4. 4
   Preheat oven to 325 degrees.
5. 5
   In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
6. 6
   In a large mixing bowl, cream toether butter and suger.
7. 7
   Slowly add one egg at a time.
8. 8
   Beating well after each egg is added.
9. 9
   In a sifter, combine flour, baking powder and salt.
10. 10
    Sift into a medium mixing bowl.
11. 11
    Now add dry ingredients to creamed butter mixture.
12. 12
    Beat with a mixer until well blended.
13. 13
    Beat in lemon juice and lemon extract.
14. 14
    Grease a 10 inch tube pan with removable bottom.
15. 15
    Pour in half of cake batter.
16. 16
    With a spoon, place half of the jam on top of batter.
17. 17
    Do this one more time with remaining batter and jam.
18. 18
    Gently swirl the batter with a butter knife by pulling up and folding over.
19. 19
    Don't go over board.
20. 20
    Bale for i hour and 25 minutes to 1 hour and 40 minutes.
21. 21
    Check cake for doneness by insterting a toothpick in center of cake.
22. 22
    If it comes out clean, the cake is done.
23. 23
    Cool cake in pan for 15 minutes.
24. 24
    Slowly run a butter knife around edge of cake and then remove from pan.
25. 25
    Don't take off bottom yet until cake is cooled completely.
26. 26
    Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.