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
Scale
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
