If you are looking for a dessert that bursts with sunshine and a touch of elegance, this Grilled Sunny Lemon Pound Cake with Raspberries Recipe is just what you need. It combines the moist, tender crumb of classic lemon pound cake with a heavenly hint of grilled caramelization, perfectly complemented by fresh, sweet raspberries. The lemon’s zest and juice give it a lively brightness, while the raspberries add a juicy, tart contrast that elevates every bite. Whether you are serving this at a casual gathering or a special occasion, this recipe promises smiles and satisfied taste buds all around.
Ingredients You’ll Need
Simple ingredients make up this delightful creation, each chosen to enhance the cake’s flavor, texture, and beautiful sunny color. From the richness of butter to the fresh zing of lemon and the natural sweetness of raspberries, every element counts.
- All-purpose flour (1 1/2 cups): The base that gives structure and a tender crumb to this cake.
- Baking powder (1/2 tsp): A small amount to help the cake rise beautifully without heaviness.
- Salt (1/4 tsp): Just enough to balance and brighten the sweet flavors.
- Unsalted butter, softened (1/2 cup): Adds richness and moisture.
- Granulated sugar (1 cup): Sweetens the cake and helps achieve that lovely golden crust.
- Large eggs (3): Provide structure and richness, binding the batter perfectly.
- Sour cream (1/4 cup): Keeps the pound cake delightfully moist with a slight tang.
- Fresh lemon juice (2 tbsp): Imparts fresh citrus brightness.
- Lemon zest (1 tbsp): Intensifies the lemon flavor with natural oils.
- Vanilla extract (1 tsp): Adds warm, sweet undertones that round out the flavors.
- Unsalted butter for brushing (1 tbsp): For grilling, it helps create beautiful grill marks and a golden crust.
- Fresh raspberries (1 cup): The perfect sweet and tart topping to complement the lemon.
- Powdered sugar (1-2 tbsp): For a delicate, elegant dusting at the end.
How to Make Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan or line it with parchment paper to guarantee your pound cake comes out without a hitch.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. Setting this aside now creates a dry mix ready to be incorporated seamlessly later.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light, fluffy, and creamy—this takes about 3 to 4 minutes. This step is essential for air incorporation that gives the cake its lovely texture.
Step 4: Add Eggs One at a Time
Add the eggs individually, mixing well after each addition. This slow addition helps keep the batter smooth and prevents curdling, making your cake tender and even.
Step 5: Incorporate Lemon and Vanilla
Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. This combination will infuse your pound cake with that famous sunny lemon flavor and a subtle tanginess.
Step 6: Combine Wet and Dry Mixes
Gradually add your dry ingredients to the wet mixture, stirring until just combined. Resist the urge to overmix here to keep your cake tender and light.
Step 7: Bake the Pound Cake
Pour the batter into your prepared pan and smooth the surface. Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Step 8: Grill the Cake
Once completely cooled, slice the pound cake into 1-inch thick pieces and preheat your grill or grill pan to medium heat. Lightly brush both sides of each slice with melted butter for that iconic grilled finish.
Step 9: Achieve Perfect Grill Marks
Place the slices on the grill and cook for 1 to 2 minutes per side, watching for delightful grill marks and a warm golden-brown color that adds a smoky hint and slight crispness.
Step 10: Prepare the Raspberries
Gently toss the fresh raspberries with a tablespoon of powdered sugar. This tiny touch sweetens the berries just enough without overpowering their natural tartness, creating a fresh, juicy topping.
Step 11: Assemble and Serve
Arrange your grilled lemon pound cake slices on plates, top generously with the sugared raspberries, and finish with a light dusting of powdered sugar. Serve immediately to enjoy the best textures and flavors.
How to Serve Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Garnishes
Besides the sugared raspberries, fresh mint leaves add a refreshing color and aroma that beautifully balance the sweet-tart theme. A dollop of whipped cream or a spoonful of mascarpone is a rich option that invites indulgence.
Side Dishes
This recipe pairs beautifully with a simple cup of freshly brewed tea or a chilled glass of sparkling lemonade. For a brunch gathering, serving alongside fresh fruit salad or yogurt makes for a light yet satisfying combo.
Creative Ways to Present
Layer grilled pound cake slices into a trifle with lemon curd and whipped cream for an eye-catching dessert. Or serve mini slices skewered with fresh berries and a drizzle of honey for a playful finger food option that impresses at parties.
Make Ahead and Storage
Storing Leftovers
Keep leftover grilled lemon pound cake in an airtight container at room temperature for up to two days. If you want to prolong freshness, refrigeration is fine but be sure to bring the slices back to room temperature for best flavor.
Freezing
You can freeze both the pound cake loaf (before grilling) and grilled slices. For the loaf, wrap tightly in plastic wrap and foil; for grilled slices, place parchment between layers in a freezer-safe container. Freeze up to three months.
Reheating
Reheat grilled slices gently on a grill pan or in a toaster oven for a few minutes to revive their crispy edges and warmth. Avoid microwaving to keep that wonderful grilled texture intact.
FAQs
Can I use a different fruit instead of raspberries?
Absolutely! Blueberries, blackberries, or sliced strawberries all work wonderfully with the lemon pound cake, offering different flavor twists while maintaining that fresh, fruity contrast.
Is it necessary to grill the pound cake?
Grilling adds a lovely caramelized flavor and texture to the cake, but if you don’t have a grill, you can simply toast the slices lightly in a skillet or oven for a similar effect.
Can I make this recipe gluten-free?
Yes, replacing the all-purpose flour with a gluten-free flour blend that includes xanthan gum can yield great results, though texture may vary slightly. Test your specific flour blend for best outcomes.
How do I know when the pound cake is fully baked?
Insert a toothpick into the center of the cake after about 55 minutes; if it comes out clean or with just a few moist crumbs, your cake is ready.
What’s the best way to prevent the cake from sticking to the pan?
Greasing and flouring the pan thoroughly or lining it with parchment paper ensures easy removal. Letting the cake cool slightly before removing also helps preserve its shape.
Final Thoughts
This Grilled Sunny Lemon Pound Cake with Raspberries Recipe truly celebrates everything wonderful about fresh, vibrant summer flavors with a bit of a fun twist. It’s easy to make, full of personality, and perfect for sharing with friends and family. I encourage you to try it at your next get-together or whenever the lemon craving strikes—those grilled marks and juicy raspberries will make every bite a little celebration.
Print
Grilled Sunny Lemon Pound Cake with Raspberries Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Grilled Sunny Lemon Pound Cake with Raspberries is a delightful twist on classic lemon pound cake, featuring bright citrus flavors and a perfectly moist texture. After baking, the cake slices are lightly grilled to achieve a beautiful golden crust with subtle smoky notes. Topped with fresh, lightly sweetened raspberries and a dusting of powdered sugar, this dessert is fresh, vibrant, and perfect for spring or summer gatherings.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 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 sweetening 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 ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
- Add the Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure they are fully incorporated and the batter remains smooth.
- Add Lemon and Vanilla: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined, imparting a bright and aromatic flavor to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the cake tender.
- Bake the Pound Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare for Grilling: Once the pound cake has completely cooled, slice it into 1-inch thick pieces to prepare for grilling.
- Preheat the Grill: Preheat your grill or grill pan to medium heat to get it ready for grilling the cake slices.
- Brush with Butter: Lightly brush both sides of each cake slice with melted unsalted butter to enhance browning and add richness.
- Grill the Cake Slices: Place the buttered cake slices on the hot grill and cook for 1-2 minutes per side, or until grill marks form and the cake turns lightly golden brown. Be careful to prevent burning.
- Prepare Raspberries: In a small bowl, gently toss the fresh raspberries with 1 tablespoon of powdered sugar to lightly sweeten them.
- Assemble the Dessert: Arrange the grilled lemon pound cake slices on serving plates, top generously with the sweetened fresh raspberries, and finish with a light dusting of powdered sugar. Serve immediately to enjoy the contrast of warm cake and fresh berries.
Notes
- Ensure the pound cake is fully cooled before slicing and grilling to prevent it from breaking apart.
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- Brushing the cake slices with butter before grilling helps create a crisp, flavorful exterior.
- Grill times may vary slightly depending on your grill or pan; watch carefully to avoid burning.
- This dessert is best served immediately after grilling to maintain the contrast of textures and flavors.
- If you don’t have a grill pan or outdoor grill, you can use a cast iron skillet over medium heat to achieve similar results.
