If you’re craving a dessert that feels like sunshine on a plate, the Grilled Sunny Lemon Pound Cake with Raspberries Recipe is an absolute must-try. This bright and buttery pound cake bursts with fresh lemon flavor, and grilling the slices creates a perfectly caramelized crust that contrasts beautifully with the juicy, sweet-tart raspberries. Whether you’re serving it for a special brunch, a summer gathering, or a casual treat, this delightful recipe brings a refreshing twist to classic pound cake that will make your taste buds sing with joy.

Grilled Sunny Lemon Pound Cake with Raspberries Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is simple but crucial, working together to create that perfect balance of texture, flavor, and visual appeal. From the creamy butter that lends richness to the bright lemon zest and juice that brighten every bite, these components come together with fresh raspberries to bring your dessert to life.

1 1/2 cups all-purpose flour: The foundation for structure and crumb.
1/2 tsp baking powder: Gives your cake a light, tender rise.
1/4 tsp salt: Enhances flavor and balances sweetness.
1/2 cup unsalted butter, softened: Richness and moisture for that soft crumb.
1 cup granulated sugar: Sweetens and helps create a tender texture.
3 large eggs: Bind ingredients and add richness.
1/4 cup sour cream: Adds moisture and a subtle tang.
2 tbsp fresh lemon juice: Packs a fresh, zesty punch.
1 tbsp lemon zest: Intensifies the lemon flavor and aroma.
1 tsp vanilla extract: Adds warm, sweet undertones.
1 tbsp unsalted butter (for brushing): For grilling, enhances caramelization.
1 cup fresh raspberries: Bright, juicy topping that complements the lemon.
1-2 tbsp powdered sugar (for dusting): Adds a touch of sweetness and pretty presentation.

How to Make Grilled Sunny Lemon Pound Cake with Raspberries Recipe

Step 1: Preheat the Oven and Prepare Your Pan

Start by heating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper so your pound cake comes out effortlessly after baking. A well-prepared pan is key to perfect edges and easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent is evenly distributed so your pound cake rises beautifully and has a perfect texture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until light and fluffy—around 3 to 4 minutes. This step is where magic starts, creating air bubbles that make the pound cake tender and airy.

Step 4: Add Eggs One at a Time

Incorporate the eggs slowly, adding one at a time and beating well after each addition. This step ensures the batter emulsifies properly, helping the cake rise evenly with a smooth texture.

Step 5: Stir in Lemon, Sour Cream, and Vanilla

Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. These ingredients bring freshness, moisture, and aromatic depth that make this pound cake shine with vibrant flavor.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing here to keep the cake soft and tender instead of tough. The batter should be smooth and thick.

Step 7: Bake the Pound Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Step 8: Grill the Cake Slices

Once cooled, slice the pound cake into 1-inch thick pieces. Heat your grill or grill pan to medium heat, then lightly brush both sides of each slice with melted butter. Grill the slices for 1 to 2 minutes per side, until golden with those irresistible grill marks and a lightly crisp crust.

Step 9: Prepare Raspberries and Assemble

Gently toss the fresh raspberries with a tablespoon of powdered sugar to sweeten them just a touch while letting their tartness shine through. Arrange the golden grilled lemon pound cake slices on a platter or plates, top with the raspberries, and dust with powdered sugar. Serve immediately to enjoy the perfect balance of warm, tangy, sweet, and fruity flavors.

How to Serve Grilled Sunny Lemon Pound Cake with Raspberries Recipe

Garnishes

A simple dusting of powdered sugar adds a pretty snow-kissed finish, but you can also brighten things up with mint leaves or a light drizzle of honey or lemon glaze. These little extras add freshness and an extra layer of flavor that makes each bite feel special.

Side Dishes

This grilled lemon pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a decadent touch. For a healthier twist, serve alongside a mixed berry salad or a refreshing citrus sorbet to keep things light and vibrant.

Creative Ways to Present

Try stacking the grilled slices with layers of raspberry compote and whipped cream for a quick trifle feel. Or serve the cake tucked inside a bowl with raspberries and a drizzle of lemon curd for an elegant plate that’s as joyful to behold as it is to eat.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap the cooled pound cake tightly in plastic wrap or place it in an airtight container. It will keep fresh at room temperature for up to 2 days, or in the fridge for up to 5 days. Just brush and grill slices fresh as needed.

Freezing

You can freeze the pound cake before or after grilling. Wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then grill and top as usual for an easy, make-ahead treat anytime.

Reheating

To bring back that warm, freshly grilled flavor, reheat slices on a grill pan over medium heat for 1 to 2 minutes per side. Microwaving can make the cake soggy, so grilled reheating preserves its delightful crisp edges and buttery aroma.

FAQs

Can I use frozen raspberries in the Grilled Sunny Lemon Pound Cake with Raspberries Recipe?

While fresh raspberries are best for that bright, juicy burst, you can use thawed frozen raspberries in a pinch. Just gently drain excess moisture to prevent sogginess before topping your grilled cake.

What type of grill should I use to cook the pound cake slices?

A stovetop grill pan or outdoor grill set to medium heat works great. The goal is to get nice grill marks and to warm the cake without burning. If using an outdoor grill, keep an eye on the slices as they can brown quickly.

Is there a substitute for sour cream in this recipe?

If you don’t have sour cream, plain Greek yogurt is a perfect substitute and gives the same moist texture with a slightly tangy flavor that complements the lemon.

Can this recipe be made gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure the blend contains xanthan gum for structure, or add it separately to keep the cake moist and just as delicious.

How do I know when the pound cake is baked perfectly?

The best test is the toothpick method: insert a toothpick in the center, and if it comes out clean or with just a few crumbs, your cake is done. Also, the edges will pull slightly away from the pan when fully baked.

Final Thoughts

I can’t recommend making the Grilled Sunny Lemon Pound Cake with Raspberries Recipe enough—it’s one of those desserts that feels both indulgent and refreshingly light, perfect for almost any occasion. Once you’ve grilled those buttery lemon slices and topped them with bursting raspberries, you’ll understand why this recipe quickly becomes a favorite. So go ahead, fire up that grill, and treat yourself and your loved ones to a slice of sunshine!

Grilled Sunny Lemon Pound Cake with Raspberries Recipe

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3.8 from 70 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x

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Description

This Grilled Sunny Lemon Pound Cake with Raspberries is a delightful twist on a classic dessert, combining the bright flavors of lemon with the smoky charm of grilled pound cake slices. Finished with fresh raspberries and a dusting of powdered sugar, this treat is perfect for a summer gathering or a sunny afternoon indulgence.

Ingredients

Scale

Cake Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/4 cup sour cream
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For Grilling

1 tbsp unsalted butter (for brushing the cake)

Topping

1 cup fresh raspberries
1–2 tbsp powdered sugar (for dusting and tossing with raspberries)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prepare for baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar using a mixer until the mixture becomes light and fluffy, about 3 to 4 minutes.
Add the Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure each egg is fully blended.
Add Lemon and Vanilla: Stir in the sour cream, freshly squeezed lemon juice, lemon zest, and vanilla extract into the wet mixture until evenly combined.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix just until all ingredients are combined, avoiding overmixing to keep the cake tender.
Bake the Pound Cake: Pour the batter into the prepared loaf pan, smoothing the top surface evenly. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Grill the Cake: Once cooled, slice the pound cake into 1-inch thick pieces. Preheat a grill or grill pan over medium heat. Lightly brush both sides of each slice with melted unsalted butter to enhance flavor and prevent sticking.
Grill the Cake Slices: Place the butter-brushed cake slices on the grill and cook for 1 to 2 minutes per side, or until grill marks appear and the cake slices turn lightly golden brown.
Prepare Raspberries: Gently toss the fresh raspberries in a small bowl with 1 tablespoon of powdered sugar to add slight sweetness and enhance flavor.
Assemble the Dessert: Arrange the grilled lemon pound cake slices on serving plates. Top generously with the sweetened fresh raspberries and dust lightly with additional powdered sugar. Serve immediately for best texture and flavor.

Notes

Use fresh lemons for the best lemon flavor in the cake and zest.
Do not overmix the batter to keep the pound cake tender and moist.
Allow the cake to cool completely before grilling to prevent crumbling.
Adjust the amount of powdered sugar on raspberries according to your sweetness preference.
Grilling adds a smoky flavor and crispy texture; use a grill pan if you don’t have an outdoor grill.
This cake can also be served without grilling for a classic lemon pound cake experience.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American