Red, White And Blue Ice Cream Sandwich Cake

Directions

1. 1. Preheat the oven to 325 degrees F. Grease a 9 inch by 5 inch by 3 inch loaf pan (or possibly a bundt pan) with 1 Tbsp. of butter. Flour the pan with 1 Tbsp. of flour.
2. 2. For cake: In an electric mixer fitted with a whip, cream the 1 c. of butter. Add in 1 c. of sugar and mix till mix is light and fluffy. Add in the Large eggs, one at a time, beating well after each egg. In a mixing bowl, combine 2 c. of flour, baking pwdr, and salt. With the machine running, add in 1/2 c. at a time of the flour mix to the creamed butter mix. Mix well, then mix in the lemon zest.
3. 3. Pour the filling into the prepared pan and bake for 50 min or possibly till it is hard in the center. Remove from the oven and let cold on a wired rack for 10 min.
4. 4. For lemon syrup: In a sauce pan over medium heat, bring the lemon juice and 1 c. of sugar to a boil. Let boil till the mix reduces by half (about 2-3 min). Remove from heat and cold.
5. 5. With a wooden skewer make several holes on the top of the cake and pour half the lemon syrup across the top, letting it drip into the holes. Brush the sides of the cake with the remaining syrup.
6. 6. For berries: Combine berries, sugar, and liquor, mix well and chill for 2 to three hrs.
7. 7. Slice cake into 1 inch slices. Place a slice of the cake in the center of each plate, adding one scoop of ice cream to each piece. Top each scoop with another slice of cake, forming a sandwich. Spoon the macerated berries on top.
8. Yields 6 servings