If you adore zesty, bright desserts that balance sweet and tart perfectly, you are going to fall head over heels for the Grilled Sunny Lemon Pound Cake with Raspberries Recipe. This cake is a wonderful celebration of fresh lemon flavor, with its moist, buttery crumb enhanced by hints of vanilla and sour cream, while the juicy raspberries bring bursts of vibrant color and tartness. What truly sets this recipe apart is the finishing touch of grilling the pound cake slices, adding a subtle smoky caramelization that elevates every bite to irresistibly memorable. Whether it’s a sunny brunch treat or a delightful dessert, this pound cake is as cheerful as a warm summer day and bright enough to impress any crowd.
Ingredients You’ll Need
Simple, easy-to-find ingredients come together in this recipe to create something extraordinary. Each component plays an essential role—from the richness of butter to the brightness of fresh lemon juice and zest, every ingredient contributes to the cake’s vibrant flavor, tender texture, and beautiful color.
- 1 1/2 cups all-purpose flour: Provides the cake’s structure and helps achieve the perfect crumb.
- 1/2 tsp baking powder: A subtle lift to keep the cake tender and fluffy.
- 1/4 tsp salt: Balances sweetness and enhances all the flavors.
- 1/2 cup unsalted butter, softened: Adds rich, creamy texture and moisture.
- 1 cup granulated sugar: Brings sweetness and helps create a light texture when beaten with butter.
- 3 large eggs: Bind ingredients together and contribute to the cake’s richness.
- 1/4 cup sour cream: Keeps the cake tender and adds a slight tanginess that complements the lemon.
- 2 tbsp fresh lemon juice: Infuses bright, zesty flavor that makes the cake sunny and refreshing.
- 1 tbsp lemon zest: Intensifies the lemon aroma and flavor beautifully.
- 1 tsp vanilla extract: Lends depth and warmth to the overall taste.
- 1 tbsp unsalted butter (for brushing): For grilling, it adds a golden, crisp finish.
- 1 cup fresh raspberries: Their juicy tartness pairs perfectly with the lemon and sweetness.
- 1-2 tbsp powdered sugar (for dusting): A delicate finish for an elegant presentation.
How to Make Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. Proper preparation ensures your pound cake won’t stick and comes out smoothly after baking, making your grilling life much easier.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mixes the leavening agent evenly throughout the flour and balances the flavors to give your cake a consistent texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is key to adding air into your batter, resulting in a tender and airy pound cake crumb.
Step 4: Incorporate Eggs
Add the eggs one at a time, beating well after each addition. This ensures the eggs emulsify properly with the butter and sugar, creating a smooth, homogenous batter that will bake up moist and stable.
Step 5: Stir in the Flavorful Ingredients
Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. This combination adds moistness, tang, and aromatic depth, making the cake burst with bright and balanced flavors.
Step 6: Add the Dry Ingredients
Gradually fold the dry flour mixture into the wet ingredients, mixing just until combined. Overmixing can lead to a tough cake, so gently stir to keep it wonderfully tender.
Step 7: Bake and Cool
Pour the batter into the prepared pan and smooth the surface. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before grilling.
How to Serve Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Garnishes
Fresh raspberries are a natural partner here, scattered generously over each grilled slice. Dusting with powdered sugar adds an elegant, snowy touch that looks stunning and adds pleasant sweetness. A sprig of fresh mint or a thin lemon slice can also brighten the plate visually and aromatically.
Side Dishes
This dessert shines alongside a dollop of whipped cream or a scoop of vanilla ice cream, which balances the tartness of the berries and lemon. For a brunch setting, pair it with a fresh fruit salad or a refreshing iced tea to keep things light and sunny.
Creative Ways to Present
Try serving the grilled slices skewered with alternating raspberries, or create a layered dessert by layering grilled pound cake cubes with lemon curd and whipped cream in glass jars. For small bites, cut the grilled cake into triangles and serve as petite lemony treats at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. This keeps the cake moist and fresh without refrigeration, preserving its delicious texture and flavor.
Freezing
You can freeze the fully baked cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw it overnight in the fridge before grilling slices for the best taste and texture.
Reheating
For best results, reheat slices on a grill pan or outdoor grill after brushing with butter to revive the cake’s golden crust and warm the lemony interior. If you prefer the microwave, heat briefly but beware it can make the texture denser rather than crisp.
FAQs
Can I use frozen raspberries for this recipe?
While fresh raspberries are ideal for their bright flavor and firmness, you can use frozen ones if fresh are unavailable. Just thaw them and drain excess juice to avoid sogginess when serving.
Is it necessary to grill the pound cake slices?
Grilling adds a fantastic smoky caramelized layer that enhances the cake’s flavor and texture, but you can absolutely enjoy this lemon pound cake without grilling for a softer, more traditional experience.
Can I substitute sour cream with Greek yogurt?
Yes, plain Greek yogurt can be used as a substitute for sour cream in equal amounts. It will provide similar moisture and tanginess, maintaining the cake’s moist crumb.
How long can I keep the prepared Grilled Sunny Lemon Pound Cake with Raspberries Recipe before it spoils?
Once baked, the cake stays fresh for about 3 days at room temperature. Refrigeration can extend this slightly but may dry out the cake unless well wrapped.
Is there a way to make this recipe gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend designed for baking, but be sure it includes xanthan gum or another binder to maintain the cake’s structure.
Final Thoughts
The Grilled Sunny Lemon Pound Cake with Raspberries Recipe is truly a delightful escape into layers of buttery, lemony goodness with every bite. Whether you’re making it for a special occasion or simply sweetening your afternoon, it’s a recipe worth sharing and savoring. Go ahead and bring a bit of sunshine to your table—you’ll be so glad you did!
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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 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Sunny Lemon Pound Cake with Raspberries is a bright and flavorful dessert featuring a moist, tender lemon-infused pound cake baked to perfection and topped with fresh raspberries. The cake’s rich texture is balanced by zesty lemon juice and zest, making it a perfect treat for any occasion from brunch to dessert.
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 Finishing
- 1 tbsp unsalted butter (for brushing the cake)
- 1 cup fresh raspberries
- 1–2 tbsp powdered sugar (for dusting)
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 prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this aside for later to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This aerates the batter to help give the cake a tender crumb.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to ensure thorough mixing and a smooth batter.
- Add flavorings and sour cream: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. These add moisture and bright citrus flavor while enhancing the cake’s richness.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender and prevent toughness.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked through.
- Cool the cake: Let the cake cool in the pan for 10 minutes to slightly firm up, then transfer it to a wire rack to cool completely, preventing sogginess and allowing easy slicing.
- Finish with butter and toppings: Brush the cooled cake lightly with the 1 tablespoon of unsalted butter for a glossy finish. Top with fresh raspberries and dust with powdered sugar just before serving for a beautiful presentation and sweet, fruity contrast.
Notes
- Ensure butter is softened but not melted to get a proper creaming texture with sugar.
- Do not overmix after adding flour to prevent a dense cake.
- Check cake doneness with a toothpick near the end of baking time to avoid over or underbaking.
- Fresh raspberries add a tart freshness that complements the sweet lemon cake perfectly.
- Powdered sugar dusting is optional but adds an elegant touch.
