I can't remember where I got this recipe - I have to admit it's not mine. But it's so much my favorite that I made it the top layer of my wedding cake. I hate the fact that I have to wait until next April to eat it!

Anyway, summer's hot, and this pound cake is lemony, tart, sweet and refreshing.

Ingredients:
1 1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp table salt
3/4 c butter, softened
1 c sugar
3 large egg(s)
1 Tbsp lemon zest
2 Tbsp fresh lemon juice
3 Tbsp buttermilk
1/2 c sugar
1/2 cup lemon juice, canned or bottled
1 Tbsp peach schnapps
berries of your choice (I prefer blackberries, frozen works fine)
3 Tbsp sugar

Directions:

1. Preheat oven to 350°. Butter and flour loaf pan, line bottom with parchment or wax paper.

2. Blend together flour, baking powder and salt.

3. Cream together butter and 1/2 cup sugar.

4. Add eggs to butter mixture one at a time, blending well between each addition. Add lemon zest.

5. Mix lemon juice and buttermilk. Add flour mixture and buttermilk mixture to egg mixture alternately. Do not overmix.

6. Pour into pan, bake about 1 hour. Cool.

7. Combine remaining 1/2 cup of sugar, 1/2 cup lemon juice and peach schnapps in stainless steel or glass saucepan - DO NOT USE ALUMINUM OR COPPER! Bring to boil. Cool.

8. in a separate bowl, sprinkle 3 Tbsp sugar over berries, toss lightly and set aside.

9. Poke holes into cooled cake (using a toothpick) while still in pan. Drizzle with 1/2 syrup mixture. let stand 15 minutes.

10. Lay out two long pieces of plastic wrap, in a T-formation. Turn out cake into center of "T". Again, poke holes into bottom of cooled cake and drizzle with remaining mixture. Wrap tightly and place in refrigerator for at least 2 hours.
    

Serve with whipped cream and berries! Yummy! And if you're on Weight Watchers (like I am), substitute Splenda for the sugar, and fat-free margarine for the butter, and it's 2 points a serving (and still good!)

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