Q: We had a wonderful meal at Aria, capped by orange poundcake with a lemon sauce and ice cream. Do you think you could get this recipe? It is outstanding.

-- Barbara Collins

A: Kathryn King, pastry chef extraordinaire at Aria, always finds an outstanding way to end a meal. This lightly toasted orange poundcake topped with lemon sauce and softly whipped cream or ice cream is just one example of her delicious desserts.

King said she got the idea to toast her poundcake after watching her grandmother warm day-old poundcake in a buttered skillet. Leftover lemon sauce should keep for three to four days.

-- Jeanne Besser for the Journal-Constitution

DESSERT

Lemon Sauce

Makes 12 (2-tablespoon) servings

Preparation time: 10 minutes

Cooking time: 15 minutes

King says the sauce is done when a bit dropped into the bowl makes an indentation that stays for a few seconds. This will make more than enough sauce for the cake.

1 2/3 cups granulated sugar

3/4 cup freshly squeezed lemon juice

3 whole eggs

1 cup (2 sticks) unsalted butter, cut into small pieces, at room temperature

In a stainless steel bowl over a pot of simmering water, place the sugar and lemon juice and heat until the sugar melts, whisking frequently.

In a separate bowl, whip the eggs lightly.

When the sugar and lemon juice are hot, pour gradually, a few tablespoons at a time, over the eggs, whisking constantly to warm eggs and incorporate the mixture. Replace over the simmering water, cooking until thick (it will coat the back of a spoon), using a rubber spatula to stir occasionally.

Remove from heat to cool slightly. Add the butter, whisking in a small piece at a time, until a smooth mixture is achieved. Place a piece of plastic wrap directly over the mixture and put in the refrigerator until completely cooled.

Per serving: 131 calories (percent of calories from fat, 55), 1 gram protein, 15 grams carbohydrates, no fiber, 8 grams fat, 44 milligrams cholesterol, 8 milligrams sodium.

DESSERT

Orange Poundcake

Makes 12 servings

Preparation time: 30 minutes

Cooking time: 45-55 minutes

Have all ingredients at room temperature before beginning.

1 pound (4 sticks) unsalted butter, at room temperature

1 1/4 cup granulated sugar, divided

Grated zest from 1 navel orange

3 tablespoons freshly squeezed orange juice

5 eggs, separated

3 cups cake flour

Heaping 1/4 teaspoon salt

Heaping 1/4 teaspoon baking soda

3/4 cup buttermilk

2 tablespoons butter, softened (optional)

Preheat oven to 350 degrees. Lightly grease a tube pan.

In the bowl of a mixer fitted with a paddle attachment, place the butter. Add 1 cup sugar, orange zest and juice; cream for 5 minutes, scraping the sides of the bowl and beater occasionally. Add the egg yolks slowly, scraping the bowl between additions.

In a separate bowl, sift together the flour, salt and baking soda. Gradually add to the butter mixture, alternating with the buttermilk, just until incorporated. Set aside.

In a bowl of a mixer fitted with a whisk attachment, add the egg whites and whip until frothy. With the mixer running, add the remaining 1/4 cup sugar gradually. Continue whipping until the whites reach soft peaks.

Slowly and gently fold the whites into the batter until fully incorporated. Scrape the batter evenly into the cake pan, and immediately place in the hot oven. Bake for 40 minutes without opening the oven. After 40 minutes, check the cake with a bamboo skewer; if the skewer comes out clean, the cake is ready. If not, bake for 5 to 10 minutes, and check again. Cool the finished cake for 10 minutes, then turn the pan over onto a clean surface and let cool fully.

Slice the cake, lightly butter each piece and toast in a 350-degree oven until browned. Top with 2 tablespoons lemon sauce or to taste.

Per serving: 504 calories (percent of calories from fat, 61), 5 grams protein, 44 grams carbohydrates, no fiber, 35 grams fat, 166 milligrams cholesterol, 134 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.