Lemon Pound Cake with Blackberry Sauce

 My normal pound I use a pound of butter in it, but not this one.   If fact it has no butter.   I started making this when I made an Angel Food Cake, because the angel food cake takes 12 eggs whites.   This is a great way to use up the egg yolks.   I put a blackberry sauce on this, but you can put a lemon glaze, or strawberries, or raspberries, or eat it plain.

LEMON POUND CAKE with BLACKBERRY SAUCE

(serves 10-12)

Cake Ingredients:

*12 large egg yolks, room temperature

*3 cups all-purpose flour

*2 1/2 teaspoons baking powder

*1/2 teaspoon salt

*2 cups granulated sugar

*1 teaspoon pure vanilla extract

*zest from 2 large lemons

*juice from 2 large lemons

*cold water (amount will depend on how much lemon juice you get from the lemons)

Blackberry Sauce Ingredients:

*4 cups fresh or frozen blackberries

*1 cup granulated sugar

*zest from one lemon

*1 1/2 tablespoons cornstarch 

*3 tablespoons freshly squeezed lemon juice

Cake Directions:

~Spray a 12 cup bundt pan or tube pan with cooking spray.

~Preheat oven to 350 degrees.

~Pour lemon juice into a 1 cup measuring cup, add enough water to equal 1 cup.

~In a medium bowl, sift flour, baking powder and salt together.

~In a large mixing bowl, beat yolks until fluffy, around 2 minutes.

~Gradually add in sugar and mix on high for 2 minutes (scrape sides of bowl as needed).

~Reduce speed to low, add lemon zest, vanilla and lemon water mixture.

~Gradually, but quickly add in flour mixture and mix for about 2 minutes or until flour is blended in (do not over mix and scrape the sides of the bowl as needed).

~Pour cake batter into prepared pan.

~Bake for 50-55 minutes or until a toothpick comes out clean when inserted into the middle of the cake.

~Cool on a wire rack for 15 minutes before removing from pan.

~Loosen sides of cake with a spatula or table knife.

~Remove from pan, and cool completely on wire rack.

Blackberry Sauce Directions:

~In a small bowl, whisk lemon juice and cornstarch.

~Mix sugar, lemon zest, and blackberries into a saucepan. 

~Cook over medium heat for 2-4 minutes or until berries are breaking down and mixture is boiling.

~Whisk in cornstarch mixture.

~Stir until mixture thickens.

~Remove from heat and allow to cool.

~Serve up cake and drizzle desired amount of blackberry sauce over cake.