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)
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
