2 pts. fresh red raspberries
1 pt. fresh blackberries
4 Tbsp. granulated sugar, divided
2 tsp. lemon zest
3 large eggs, separated
1 1/2 c. sugar
3/4 c. butter or margarine, room temperature
1/2 c. sour cream
2 tsp. lemon extract (optional)
1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/4 c. lemon-infused olive oil
1 Tbsp. ground cinnamon
For preparing berries and pound cake:
Combine the berries, sugar and lemon zest in a 1-qt. mixing bowl. Toss and allow to macerate for at least an hour or while baking cake.
Preheat oven to 325°F/160°C. In a 5-qt. mixing bowl, beat the egg whites until frothy. Gradually add 3/4 c. of sugar, 1 Tbsp. at a time. Continue to beat the egg whites until they hold stiff, moist peaks.
In a 3-qt. mixing bowl, beat the remaining 3/4 c. sugar, butter, egg yolks, sour cream and optional lemon extract until smooth. Combine the flour and baking soda and mix until smooth. Incorporate the flour mixture into the egg whites and carefully fold together. Pour the batter into a greased and floured 9-in. cake pan.
Bake at 325°F/160°C degrees on the center shelf of the oven for 50 - 55 minutes or until a wooden pick inserted into the center of the cake comes out clean.
Remove from the oven and allow to cool in the pan on a cooling rack for 10 minutes. Turn the cake out onto the rack and allow to completely cool.
For assembly and plating:
Cut the pound cake into 6 - 8 even slices or wedges. Combine the cinnamon and 2 Tbsp. sugar. Lightly brush both sides of each piece of pound cake with the olive oil and then very lightly dust with the cinnamon mixture.
Grill the cake on medium-high heat in a nonstick grill pan or an outside grill until grill marks appear. Top with the berries and whipped cream.