There is something irresistibly charming about the Grilled Sunny Lemon Pound Cake with Raspberries Recipe that makes it a perfect treat for any occasion. Imagine golden, buttery slices of pound cake charred slightly on the grill, topped with a bright, zesty raspberry mixture that bursts with fresh lemon flavor. It’s a delightful combination of smoky sweetness and tangy freshness that feels like sunshine on a plate. Whether you are hosting a summer gathering or just craving an easy yet elegant dessert, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the harmony of fresh, vibrant ingredients. Each component plays a key role in the overall experience, balancing the richness of the cake with the zest of lemon and the juiciness of raspberries.
- 1 pound cake: Choose either store-bought or homemade for a moist, sturdy base that grills beautifully without falling apart.
- 2 tablespoons unsalted butter (melted): This adds a golden, crisp crust and enhances the cake’s buttery flavor when grilled.
- 1 cup fresh raspberries: Fresh and juicy, they bring natural sweetness and a pop of color.
- 1 tablespoon granulated sugar: Sweetens the raspberries and helps create a wonderful syrup as they macerate.
- 1 tablespoon lemon zest: Adds a bright, aromatic citrus punch that elevates the flavor profile.
- 1 tablespoon fresh lemon juice: Provides refreshing acidity to balance the sweet elements.
- 1/2 cup whipped cream or vanilla ice cream (optional): A luscious finishing touch that melts over the warm cake, creating creamy, dreamy bites.
How to Make Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Step 1: Preheat and Prepare the Cake
Start by heating your grill or grill pan to medium heat—this ensures that your pound cake will toast evenly without burning. Then, slice the pound cake into generous 1-inch thick pieces. Brushing both sides of each slice with melted butter is crucial; it not only prevents sticking but also promotes that beautiful golden crust everyone loves.
Step 2: Grill the Pound Cake
Place the buttered slices onto the grill and cook them for about 1 to 2 minutes per side. Watch closely as charming grill marks appear and the edges become lightly toasted. This step adds a delightful smoky depth to the cake that’s surprisingly irresistible and makes every bite a little special.
Step 3: Macerate the Raspberries
While the cake is grilling, mix your fresh raspberries with the sugar, lemon zest, and lemon juice in a small bowl. Giving the berries a gentle stir and letting them sit for 5 to 10 minutes allows the sugar to dissolve and the lemon to infuse the fruit. This maceration process turns the berries into a vibrant, juicy topping that’s bursting with flavor.
Step 4: Assemble and Serve
Load each grilled slice with a generous spoonful of your lemony raspberry mixture. If you want to take it to the next level, add a dollop of whipped cream or a scoop of vanilla ice cream. Serve immediately to enjoy the glorious contrast between warm cake and cool, creamy topping.
How to Serve Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Garnishes
The Grilled Sunny Lemon Pound Cake with Raspberries Recipe really shines with simple garnishes like a sprinkle of powdered sugar or a few fresh mint leaves that add a pop of color and subtle freshness. A drizzle of lemon curd can amp up the citrus vibes, making your presentation look as stunning as it tastes.
Side Dishes
This grilled dessert pairs wonderfully with light sides such as a crisp green salad for contrast, or even a small bowl of mixed berries to keep the fruit theme going. For summer parties, a chilled glass of sparkling lemonade or a fruity white wine complements the bright flavors effortlessly.
Creative Ways to Present
Try serving the grilled pound cake on a rustic wooden board surrounded by fresh raspberries and lemon wedges for a charming, shareable platter. Or cut the slices into smaller bite-sized pieces and skewer them with a raspberry and mint leaf for delightful dessert kebabs—these are perfect for entertaining and sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, wrap them tightly in plastic wrap or store in an airtight container. Keep the grilled pound cake at room temperature for a day or two; just note that it’s always best enjoyed fresh for maximum crispness and flavor.
Freezing
The pound cake itself can be frozen before grilling. Simply slice and wrap the pieces well, then freeze for up to 2 months. When ready to enjoy, thaw and grill as directed for a freshly toasted treat any time you crave this dessert.
Reheating
To warm leftovers, gently reheat the grilled slices in a toaster oven or under a broiler for a minute until lightly crispy again. Avoid microwaving as it can make the cake soggy, and you want to preserve that delightful texture achieved by grilling.
FAQs
Can I use other fruits instead of raspberries?
Absolutely! Strawberries, blueberries, or even blackberries work wonderfully with this recipe, offering their own unique sweetness and acidity to complement the grilled pound cake.
Is homemade pound cake better than store-bought for this recipe?
Homemade pound cake adds a personal touch and superior freshness, but a quality store-bought cake also grills nicely, making this recipe accessible for busy days or last-minute desserts.
What kind of grill works best for this recipe?
A medium heat setting on any grill or a grill pan is ideal. It ensures the cake toasts evenly without burning, giving you perfect grill marks and texture every time.
Can I prepare the raspberry topping in advance?
Yes, you can macerate the raspberries ahead of time for up to a few hours; just keep the mixture refrigerated until ready to serve to keep it fresh and juicy.
Is this dessert suitable for vegetarians?
Definitely! All ingredients are vegetarian-friendly, making it a sweet treat that everyone can enjoy without concern.
Final Thoughts
If you are looking for a dessert that is effortless, stunning, and bursting with bright flavors, the Grilled Sunny Lemon Pound Cake with Raspberries Recipe is the one to try. It brings together simple ingredients in a way that feels both indulgent and fresh, perfect for sharing with family and friends. Trust me, once you taste those warm, buttery slices topped with tangy raspberries, it will become a cherished staple in your dessert rotation.
Print
Grilled Sunny Lemon Pound Cake with Raspberries Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
A delightful summer dessert featuring grilled lemon pound cake topped with a fresh raspberry and lemon mixture, served with optional whipped cream or vanilla ice cream for added indulgence.
Ingredients
Main Ingredients
- 1 pound cake (store-bought or homemade)
- 2 tablespoons unsalted butter, melted
- 1 cup fresh raspberries
- 1 tablespoon granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup whipped cream or vanilla ice cream (for serving, optional)
Instructions
- Preheat the Grill: Preheat your grill or grill pan to medium heat to prepare for toasting the pound cake slices.
- Slice and Butter Cake: Slice the pound cake into 1-inch thick pieces and lightly brush both sides of each slice with melted unsalted butter to ensure a golden, crispy texture when grilled.
- Grill the Cake: Place the buttered pound cake slices on the grill and cook for 1 to 2 minutes per side, until grill marks appear and the cake is slightly toasted but still soft inside.
- Prepare Raspberry Mixture: In a small bowl, combine the fresh raspberries with granulated sugar, lemon zest, and fresh lemon juice. Gently stir and allow the mixture to macerate for 5–10 minutes to meld flavors and create a juicy topping.
- Assemble and Serve: Plate the grilled pound cake slices and spoon a generous amount of the lemon-raspberry mixture on top. Optionally, add a dollop of whipped cream or a scoop of vanilla ice cream. Serve immediately for the best flavor and texture.
Notes
- For extra citrus flavor, drizzle lemon curd over the grilled pound cake before topping with raspberries.
- This dessert also works wonderfully with strawberries or blueberries instead of raspberries.
- Use a firm pound cake variety to prevent crumbling while grilling.
