Ingredients

3 sticks unsalted butter, room temperature, divided
3 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Ice cream
Toppings such as chocolate candies, crumbled chocolate sandwich cookies, toasted nuts

Chocolate syrup
Raspberry Topping, recipe follows

Directions

Preheat oven to 325 degrees
F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and
sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating
well after each addition. Add the vanilla and lemon extracts and mix well. In a medium
bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed
mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the
flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or
until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15
minutes. Remove cake from pan and cool completely on wire rack.

Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides
of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from
grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl
with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and
garnish with Raspberry Topping.

Ingredients

Raspberry Topping:

3 cups raspberries
1 tablespoon lemon juice
6 tablespoons sugar
2 tablespoons raspberry jelly

Directions

Combine all ingredients in pot
and let simmer until thickened.