How to make it

  • Preheat oven to 325.
  • Grease and flour loaf pan or bundt pan with 1 tablespoon butter and flour.
  • In electric mixer fitted with whip cream 1 cup butter.
  • Add 1 cup sugar and mix until mixture is light and fluffy.
  • Add eggs one at a time beating well after each egg.
  • In mixing bowl combine 2 cups flour, baking powder and salt.
  • With machine running add flour 1/2 cup at a time to creamed butter mixture.
  • Mix well then fold in lemon zest.
  • Pour filling into prepared pan and bake 50 minutes.
  • Remove from oven and allow to cool on wire rack for 10 minutes.
  • For lemon syrup bring lemon juice and sugar to boil over medium heat.
  • Allow to boil until mixture reduces by half approximately 3 minutes.
  • Remove from heat and cool.
  • With skewer make several holes on top of cake and pour half the syrup across the top.
  • Let it drip into the holes then brush sides of cake with remaining syrup.
  • Combine berries, sugar and liqueur then mix well and refrigerate 3 hours.
  • Slice cake into 1" slices then place a slice of cake in center and add one scoop ice cream.
  • Top each scoop with another slice of cake forming a sandwich.
  • Spoon macerated berries on top then serve immediately.

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    CAT all of these ice creams are perfect on this hot days here thanks hon loving them ...........
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