Meyer Lemon-Buttermilk Pound Cake • St. Francis Winery & Vineyards

Ingredients

• Pair with Port
• Preheat the oven to 325 degrees and grease a 9-inch loaf pan. With a stand up or handheld mixer, cream the butter and sugar for 7 minutes, consistency should be white and fluffy.
• Continue mixing and add one egg at a time then the vanilla, add half the dry ingredients then the lemon juice.
• Continue mixing and add the other half of the dry ingredients and then the buttermilk. Make sure all ingredients are fully incorporated but don’t over mix.
• Bake for 1 hour to 1 hour 20 minutes or until wooden skewer comes out of center clean. Allow to cool before slicing.
• In a small saucepan, on high heat, boil sugar, water, and butter to 300 degrees while stirring constantly (about 5 minutes).
• Pour onto a ½ sheet tray lined with a silicone baking mat then sprinkle pecan pieces, chocolate, and salt on top. Refrigerate until cold and then chop with a knife.
• In a medium saucepan, on high heat reduce wine with cinnamon by half. Stir in sugar, then turn off the heat.
• Add the huckleberries and wait 5 minutes. Turn the heat up to high again and as soon as the huckleberries start to simmer whisk in cornstarch.
• When the sauce thickens remove from heat and let cool.