C&H Sugar Classic Pound Cake with Warm Lemon Sauce
Cooking Time: Bake 60 to 70 minutes

1 cup C&H Pure Cane Granulated Sugar
1 cup butter or margarine (2 sticks), softened
1/2 tsp. vanilla
1/4 tsp. lemon extract
1/4 tsp. almond extract
4 eggs
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
vanilla ice cream
blackberries, fresh (1 pint)
mint sprigs, fresh (8 to 10)

Preheat oven to 325F. Grease 9x5x3-inch loaf pan. In large bowl, beat sugar, butter, vanilla and extracts until fluffy. Beat in eggs one at a time. Combine flour, baking powder and salt. Beat into sugar mixture until smooth. Spread batter in loaf pan. Cut through batter several times with knife to break large air bubbles. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Remove from pan immediately and cool right side up on rack. Wrap in plastic wrap when completely cooled. To serve: Slice pound cake. Top with ice cream and drizzle with warm sauce. Sprinkle with blackberries and garnish with mint sprigs.

Lemon Sauce

1/2 cup C&H Pure Cane Granulated Sugar
1 tbsp. cornstarch
1 cup water, boiling
3 tbsp. lemon juice
2 tbsp. butter
lemon rind (1 lemon), finely grated
salt, pinch

Place sugar and cornstarch in small saucepan; mix well. Pour in boiling water and whisk until smooth. Place over medium-high heat and cook until thickened, whisking constantly, 3 to 5 minutes. Remove from heat. Stir in remaining ingredients; whisk until smooth and butter is melted. Set aside; keep warm.

Serves 8 to 10