Sauteed Pound Cake in Caramel Sauce

2 cups all-purpose flour
1 3/4 c sugar
1/2 lb butter (softened)
4 eggs
1/4 tsp baking powder & 1/2 tsp salt
1/4 c heavy cream
1 tsp vanilla extract
1 oz lemon juice

Method:
Cream the butter with the sugar in a mixing bowl. Add the flour. Mix until smooth. Add one egg at a time at low speed. Then add all of the remaining ingredients. In a greased and floured loaf pan, pour batter in and bake at 350 degrees for about one hour or until done. Chill.

Caramel Sauce:
2 cups sugar
splash of water
1 cup heavy cream

Method:
In a heavy pot, over medium-high heat, add sugar with a splash of water. Heat until sugar starts to melt, stirring very often to prevent burning. Cook until sugar turns dark brown. Stir in heavy cream and continue cooking and stirring until all lumps are gone. (There will be a lot of bubbling, but this is okay. Just keep stirring and lower the heat a bit.) Chill.

All of this can be prepared ahead and refrigerated.

Overall preparation: Heat caramel in a separate pot (or container if you would like to use a microwave). Set aside. Melt butter in a saute pan, place a slice of pound cake in butter and saute on each side until it appears toasted or browned. Serve in a pool of the caramel sauce. It's best served with a scoop of home-made vanilla ice cream on top and fresh fruit.