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
Scale
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.
