If you’re dreaming of a backyard treat that’s gorgeously simple yet feels like a restaurant-worthy finale, Grilled Sunny Lemon Pound Cake with Raspberries will be your new summer favorite. Imagine warm, buttery pound cake fresh from the grill, kissed by zesty lemon and bursting with the juicy tang of raspberries—it’s the kind of dessert that surprises your guests with just how good a few ingredients can taste together. Perfect for cookouts, picnics, or a last-minute dessert, this recipe turns classic pound cake into a sunshine-filled celebration, highlighting summer’s best flavors in every bite.
Ingredients You’ll Need
This sunny dessert keeps things refreshingly uncomplicated, relying on a handful of familiar ingredients that each bring something special to the table. Every component plays a role—whether it’s adding texture, bursting with citrus, or tying it all together with a creamy finish.
- Pound cake: Choose store-bought for convenience or homemade for a personal touch—a firm, dense pound cake holds up best on the grill.
- Unsalted butter (melted): Brushing the slices with butter helps achieve those tempting grill marks and a golden, crisp surface.
- Fresh raspberries: These juicy berries soak up lemon and sugar, making a sweet-tart topping that sings of summer.
- Granulated sugar: Just enough to coax out the raspberries’ natural juices and balance their tartness.
- Lemon zest: The aromatic oils in lemon zest add vibrant citrusy notes you’ll notice in every spoonful.
- Fresh lemon juice: Bright and tangy, it elevates the berry mixture without overwhelming it.
- Whipped cream or vanilla ice cream (optional): A cloud of whipped cream or a cool scoop of ice cream turns this into a decadent, company-worthy dessert.
How to Make Grilled Sunny Lemon Pound Cake with Raspberries
Step 1: Preheat the Grill
Get your grill or a grill pan nice and hot over medium heat. A steady medium temperature ensures that the pound cake gets those beautiful grill lines without burning. If you’re grilling outdoors, give those grates a quick brush so nothing sticks. Indoors, a ridged grill pan works wonders and brings out the same charred, toasted flavor.
Step 2: Slice and Butter the Pound Cake
Cut your pound cake into thick, one-inch slices. This thickness is the secret to perfect grilling—it’s sturdy enough to keep its shape and soft enough to soak up all that lovely melted butter. Lightly brush both sides of each slice with the melted butter; this step guarantees a golden, crisp exterior that tastes downright indulgent.
Step 3: Grill the Pound Cake
Place your buttery pound cake slices on the preheated grill. Let them cook for about 1 to 2 minutes on each side, just until you spot those lovely grill marks and the surface is lightly toasted. Watch closely—grilled cake goes from perfect to overdone pretty quickly! Remove the slices to a plate as soon as they’re golden and striped.
Step 4: Macerate the Raspberries
While the cake is grilling, stir together the fresh raspberries, sugar, lemon zest, and lemon juice in a small bowl. Let the mixture sit for five to ten minutes. During this time, the sugar dissolves and pulls out the raspberries’ juices, combining with the lemon to create a gorgeous, naturally syrupy topping.
Step 5: Assemble and Serve
It’s time to bring everything together! Arrange your grilled pound cake slices on plates, then top each one with a generous spoonful of the lemon-infused raspberry mix. Finish with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling decadent. Serve Grilled Sunny Lemon Pound Cake with Raspberries immediately, while everything is still warm and fragrant.
How to Serve Grilled Sunny Lemon Pound Cake with Raspberries
Garnishes
Jazz up your presentation even more by scattering a little extra lemon zest or a sprinkle of powdered sugar over the top, or add a few whole raspberries for a pop of color. If you love citrus, a drizzle of lemon curd takes Grilled Sunny Lemon Pound Cake with Raspberries from fantastic to unforgettable.
Side Dishes
For a summery dessert plate, pair this sweet treat with a bowl of fresh berries or a light fruit salad tossed in mint. If you’d like to keep the citrus theme going, a simple glass of lemonade (sparkling if you’re feeling fancy) is both refreshing and complementary.
Creative Ways to Present
This dessert shines at casual barbecues or more elegant affairs. Stack the grilled cake on a platter, pour berries down the middle, and let guests serve themselves. In individual bowls, layer cake, raspberries, and cream parfait-style—it’s fun and fuss-free. Or for Grilled Sunny Lemon Pound Cake with Raspberries as a picnic surprise, build single-serve mason jar desserts; portable and pleasing!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra slices, wrap the grilled pound cake tightly in foil or place in an airtight container. Store at room temperature for up to two days, or refrigerate for up to four days. Keep the raspberry topping in a separate airtight container in the refrigerator.
Freezing
You can freeze the grilled pound cake slices for up to one month—cool them completely first, then wrap individually in plastic wrap and foil. For the berry topping, freeze separately in a freezer-safe container, knowing the berries will be softer when thawed but still tasty over the cake.
Reheating
To reheat, gently warm the pound cake slices on a hot grill or in a 300°F oven for a few minutes to restore that just-grilled flavor and texture. Warm the raspberry topping slightly in the microwave or let it come to room temperature before spooning over the cake.
FAQs
Can I use frozen raspberries in this recipe?
Absolutely! If you don’t have fresh raspberries on hand, frozen ones will work—just let them thaw and drain any excess liquid before mixing with sugar, zest, and lemon juice. They might be a bit softer, but will still give the Grilled Sunny Lemon Pound Cake with Raspberries that juicy, tangy flavor.
What other fruits can I use if I’m out of raspberries?
This simple recipe is wonderfully versatile. Try swapping in sliced strawberries, blueberries, blackberries, or even a mix. Adjust the sugar to taste, and enjoy a new spin on Grilled Sunny Lemon Pound Cake with Raspberries each time.
Is homemade pound cake better than store-bought for grilling?
Homemade pound cake is fabulous, especially if you love baking, but store-bought works just as well and saves time. The most important thing is that your pound cake is firm enough to hold up to grilling and doesn’t crumble when sliced.
Can I grill the cake slices in advance?
You can grill the cake ahead and keep it at room temperature, but it’s at its best (with the lovely toasty edges) right off the grill. If making ahead, rewarm briefly on the grill or in your oven before serving with raspberries and cream.
How can I make this recipe dairy-free?
Swap out the butter for a plant-based margarine or coconut oil, and serve with a dollop of coconut whipped cream or your favorite dairy-free ice cream. You’ll still get all that summery flavor and the signature look of Grilled Sunny Lemon Pound Cake with Raspberries.
Final Thoughts
If you’re ready to turn an ordinary dessert into something magical with just a grill and a few vibrant ingredients, Grilled Sunny Lemon Pound Cake with Raspberries is the recipe for you. Easy, joyful, and bursting with flavor, it’s a crowd-pleaser you’ll want to share all summer long. Try it out—you just might make it your new sunny-weather tradition!
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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
Indulge in the delightful combination of grilled pound cake topped with fresh raspberries macerated in lemon juice and zest. This sunny dessert is a perfect treat for summer days.
Ingredients
Pound Cake:
- 1 pound cake (store-bought or homemade)
- 2 tablespoons unsalted butter, melted
Raspberry Topping:
- 1 cup fresh raspberries
- 1 tablespoon granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
Serving:
- 1/2 cup whipped cream or vanilla ice cream (optional)
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium heat.
- Prepare Pound Cake: Slice the pound cake into 1-inch thick slices. Brush both sides of each slice with melted butter.
- Grill the Cake: Grill the slices for 1 to 2 minutes per side until lightly toasted with grill marks.
- Prepare Raspberry Topping: In a bowl, combine raspberries, sugar, lemon zest, and lemon juice. Let sit for 5–10 minutes.
- Serve: Place grilled pound cake slices on plates, top with raspberry mixture, and add whipped cream or ice cream if desired. Serve immediately.
Notes
- Enhance with a drizzle of lemon curd for extra citrus kick.
- Try with strawberries or blueberries as alternative toppings.
- Use a firm pound cake to prevent crumbling during grilling.
Nutrition
- Serving Size: 1 slice with topping
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 65mg
