Grilled Sunny Lemon Pound Cake with Raspberries Recipe
If you’re looking for a dessert that’s the absolute embodiment of summer, Grilled Sunny Lemon Pound Cake with Raspberries should be at the top of your list! Imagine the zesty brightness of lemon, buttery cake with a crisped edge, and a tumble of juicy raspberries spooned over the top. With minimal ingredients and only a few minutes on the grill, you get a restaurant-worthy treat bursting with contrasting flavors and textures. This is the kind of sweet you pull out for friends and family when you want to impress with almost no effort, and trust me, everyone will remember their first bite!
Ingredients You’ll Need
The brilliance of this recipe is that it relies on simple, everyday ingredients, each chosen to add big flavor or a touch of color. As the components come together, magic happens: the buttery cake, zingy citrus, and fresh berries all shine in perfect balance.
- Lemon Pound Cake: Use store-bought or homemade; the thick slices hold up beautifully on the grill and soak up the citrusy berry juices.
- Unsalted Butter (melted): Brushing the pound cake ensures a gorgeous golden crust and a subtle richness that’s hard to resist.
- Fresh Raspberries: These jewels add tartness and freshness, and become especially luscious when macerated.
- Granulated Sugar: Just a touch is all that’s needed to coax the natural juices out of the berries and create a glossy, sweet syrup.
- Lemon Zest: For that extra citrus punch—don’t skip it, as it amplifies the sunny flavor in every bite!
- Lemon Juice: A splash of juice makes the berries sparkle and lifts the entire dessert.
- Whipped Cream or Vanilla Ice Cream (optional): Either will bring creamy balance to the tart berries and warm cake, taking things over the top.
- Fresh Mint Leaves (optional): Adds a burst of color and cooling fragrance, making your presentation impossibly inviting.
How to Make Grilled Sunny Lemon Pound Cake with Raspberries
Step 1: Preheat Your Grill
Start by preheating your grill or a sturdy grill pan over medium heat. You want those classic char lines and a gentle, indirect heat that toasts the pound cake perfectly without burning it. If you’re using an outdoor grill, make sure the grates are clean and lightly oiled for easy release.
Step 2: Prepare the Pound Cake
Cut your lemon pound cake into thick, 1-inch slices (this helps each piece hold its shape while grilling). Lightly brush both sides of every slice with melted unsalted butter. This small step transforms the cake, giving it a golden, crisp exterior and infusing it with a subtle richness.
Step 3: Grill the Pound Cake
Place the buttered cake slices directly onto the preheated grill. Allow them to grill for 1–2 minutes per side, or until golden and beautifully marked. The result? Edges that crackle and a gentle smokiness that sets this dessert apart from anything baked in an oven.
Step 4: Macerate the Raspberries
While the cake is grilling, quickly combine raspberries, granulated sugar, lemon zest, and lemon juice in a small bowl. Stir gently and let them sit for 5–10 minutes—this gives the berries time to soften and release their bright, ruby-red juices, creating the ideal topping for your Grilled Sunny Lemon Pound Cake with Raspberries.
Step 5: Assemble and Serve
To serve, plate the warm, crispy pound cake slices and heap the juicy, sweet-tart raspberries on top. Add a big dollop of whipped cream or a scoop of vanilla ice cream if you like, and finish with a few sprigs of fresh mint for a super fresh note. Don’t wait—this dessert is best enjoyed warm, making it an unforgettable treat straight from the grill!
How to Serve Grilled Sunny Lemon Pound Cake with Raspberries
Garnishes
For a finishing flourish, a scattering of fresh mint leaves brings color and a whisper of coolness that pairs dreamily with the lemon and raspberry flavors. If you want to get especially fancy, try a sprinkle of lemon zest or even edible flowers for a real “wow” factor when you serve Grilled Sunny Lemon Pound Cake with Raspberries.
Side Dishes
This dazzling dessert pairs beautifully with a fizzy glass of lemon-lime soda, a summer spritz, or a refreshing herbal tea. For a full-on summer spread, serve it after a barbecue feast or alongside a simple green salad for a sweet, tangy end to any meal.
Creative Ways to Present
Individual parfait glasses look gorgeous layered with cubed grilled pound cake, raspberries, and whipped cream, creating a trifle effect. For a playful touch, try threading cubes of the grilled cake and berries onto skewers for dessert kebabs at your next cookout. There are so many ways to make Grilled Sunny Lemon Pound Cake with Raspberries the showstopper at your table!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which doesn’t happen often!), store any grilled cake and macerated berries separately in airtight containers. The cake keeps at room temperature for a day; for longer storage, pop it in the fridge. The berries should always be refrigerated and enjoyed within two days for maximum freshness.
Freezing
You can freeze slices of plain pound cake before grilling for future desserts. Just wrap each piece in plastic wrap and freeze for up to a month. When you’re ready to indulge, let them thaw and grill as directed. Freezing isn’t ideal for the raspberries, as they’ll lose their texture after thawing, so always use fresh when possible for the topping.
Reheating
To rewarm leftover grilled pound cake, simply pop slices in a toaster oven or back on a hot grill for a minute or two—just enough to crisp the outside again. Serve immediately with cold berries and cream for that wonderful play of temperatures and textures.
FAQs
Can I use other fruits instead of raspberries?
Absolutely! Grilled Sunny Lemon Pound Cake with Raspberries is wonderfully versatile. Strawberries, blueberries, or sliced peaches work perfectly, especially when they’re in peak season. Just macerate them with sugar and lemon as you would with raspberries.
Do I need to make my own pound cake?
Not at all! Store-bought lemon pound cake is a fabulous shortcut and works beautifully in this recipe. However, if you have a favorite homemade recipe, by all means, use it—just be sure it’s sturdy enough to hold up to grilling.
How do I prevent the cake from sticking to the grill?
Brush both the cake and the grill grates with a little melted butter or oil before grilling. This helps prevent sticking and encourages those delectable golden lines that make Grilled Sunny Lemon Pound Cake with Raspberries so visually appealing.
Can I make this dessert indoors?
Yes! A grill pan on your stovetop works beautifully if the weather isn’t cooperating, or if you just want to keep things low-key in the kitchen. You’ll get that same crisp-chewy effect on the cake with ease.
Is this recipe easy to double for a crowd?
Definitely. Simply multiply the ingredients to suit your guest list. Grilling the cake in batches is quick, and the raspberry topping can be made ahead—making Grilled Sunny Lemon Pound Cake with Raspberries the perfect party dessert!
Final Thoughts
If you love bright, sunny flavors and easy entertaining, you need to try Grilled Sunny Lemon Pound Cake with Raspberries as soon as possible! It’s a guaranteed crowd-pleaser that looks stunning and tastes unforgettable—even if you’re only making dessert for yourself. Go ahead, fire up the grill and experience this dazzling summer treat!
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Grilled Sunny Lemon Pound Cake with Raspberries Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Grilled Sunny Lemon Pound Cake topped with macerated raspberries. The warm, charred pound cake pairs perfectly with the sweet-tart raspberries, creating a simple yet elegant dessert that will impress your guests.
Ingredients
Lemon Pound Cake:
- 4 slices lemon pound cake (about 1-inch thick)
- 2 tablespoons unsalted butter, melted
Raspberry Topping:
- 1 cup fresh raspberries
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
Serving Suggestions:
- Whipped cream or vanilla ice cream (optional)
- Fresh mint leaves (for garnish, optional)
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium heat.
- Prepare Pound Cake: Brush both sides of each pound cake slice with melted butter.
- Grill the Cake: Grill the pound cake slices for 1–2 minutes per side until golden and charred with grill marks.
- Make Raspberry Topping: In a bowl, mix raspberries, sugar, lemon zest, and lemon juice. Let sit for 5–10 minutes.
- Assemble: Plate the grilled pound cake slices, top with raspberries, and add whipped cream or ice cream if desired. Garnish with mint leaves.
Notes
- Use store-bought or homemade lemon pound cake.
- This recipe can be easily scaled up for a larger group.
- Variation: Try grilling peaches or strawberries alongside the pound cake.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice with raspberries
- Calories: 310
- Sugar: 20g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
