There is something utterly joyful about the Grilled Sunny Lemon Pound Cake with Raspberries Recipe that instantly brightens any dessert table. This cake is a radiant celebration of zesty lemon flavor married with the sweet-tart burst of fresh raspberries. Each bite delivers a tender, buttery crumb that’s been kissed by a gentle grill, adding a touch of smoky depth and a perfectly caramelized crust. It’s easy to imagine savoring this delightful treat on a sunny afternoon, sharing it with friends over laughter and a cup of tea. The Grilled Sunny Lemon Pound Cake with Raspberries Recipe is a true showstopper that’s as approachable as it is impressive.
Ingredients You’ll Need
For this Grilled Sunny Lemon Pound Cake with Raspberries Recipe, the ingredient list is simple yet thoughtfully curated to build layers of flavor, texture, and color. Each element plays a crucial role—from the tang of fresh lemon juice and zest, to the creamy butter that ensures every crumb is rich and tender.
- 1 1/2 cups all-purpose flour: This forms the sturdy yet soft base of our cake.
- 1/2 tsp baking powder: Adds just enough lift to keep the pound cake from being too dense.
- 1/4 tsp salt: Balances the sweetness and enhances all flavors.
- 1/2 cup unsalted butter, softened: Gives the cake its moist, rich texture.
- 1 cup granulated sugar: Provides sweetness and helps create a tender crumb.
- 3 large eggs: Bind ingredients together and enrich the cake.
- 1/4 cup sour cream: Keeps the cake moist with a subtle tang.
- 2 tbsp fresh lemon juice: Imparts fresh citrus brightness.
- 1 tbsp lemon zest: Boosts lemon flavor with aromatic oils.
- 1 tsp vanilla extract: Adds depth and warmth.
- 1 tbsp unsalted butter for brushing: Used for brushing before grilling to encourage caramelization.
- 1 cup fresh raspberries: Fresh, juicy bursts of sweetness complement the lemon beautifully.
- 1-2 tbsp powdered sugar for dusting: A delicate finishing touch that adds visual appeal and subtle sweetness.
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). This ensures even baking from the moment the cake goes in. Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. Getting this right at the start means your cake will come out perfectly shaped and non-stick.
Step 2: Mix dry ingredients
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. This step ensures those raising agents and salt are evenly distributed throughout the flour, which helps with consistent texture and flavor in the finished pound cake.
Step 3: Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes. Creaming air into this mixture is key to creating the tender crumb we love in pound cakes.
Step 4: Add eggs one at a time
Next, add the eggs to your mixture one at a time, beating well after each addition. This gradual process keeps the batter smooth and helps prevent it from curdling, allowing the cake to have that lovely rise and seamless texture.
Step 5: Stir in sour cream, lemon juice, zest, and vanilla
Now it’s time for the ingredients that bring brightness and richness to the cake. Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until just combined. These marks the essence of what makes this cake so sunny and irresistible.
Step 6: Incorporate dry ingredients
Gently fold the dry ingredients into the wet mixture, mixing just until everything comes together. Overmixing can lead to a tough cake, so be gentle to keep the crumb tender and soft.
Step 7: Bake the cake
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling period helps the cake set perfectly before the grilling step.
Step 8: Prepare for grilling
When cooled, carefully slice the pound cake into thick pieces. Brush each slice lightly with the tablespoon of unsalted butter. This step is essential to get that gorgeous caramelized crust when grilling, turning simple pound cake into an unforgettable treat.
Step 9: Grill and serve
Grill the slices over medium heat for about 2 minutes on each side until the edges are nicely toasted and have those signature grill marks. Serve warm topped with fresh raspberries and a gentle dusting of powdered sugar for a perfect balance of sunny citrus and fruity delight.
How to Serve Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Garnishes
The Grilled Sunny Lemon Pound Cake with Raspberries Recipe really shines when garnished with fresh raspberries that add vibrant color and refreshing acidity. A light dusting of powdered sugar adds a delicate sweetness and looks beautiful. For an extra touch of elegance, a sprig of fresh mint or a dollop of whipped cream works wonders.
Side Dishes
This pound cake pairs beautifully with a scoop of vanilla ice cream or lemon curd to echo those citrus notes. Freshly brewed tea or a chilled glass of sparkling wine complements its brightness perfectly, making your dessert experience feel truly special and balanced.
Creative Ways to Present
Try serving the grilled lemon pound cake as petite bites on a skewer alternating with raspberries for a fun party appetizer. Or layer pieces with mascarpone and raspberries in a clear glass for a stunning trifle-style dessert. The Grilled Sunny Lemon Pound Cake with Raspberries Recipe is versatile enough to suit any gathering or mood.
Make Ahead and Storage
Storing Leftovers
Any leftover grilled lemon pound cake can be stored in an airtight container at room temperature for up to 2 days. If you want to save the grilled texture, it’s best to store the plain cake before grilling.
Freezing
You can freeze the ungrilled pound cake wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw it overnight in the fridge before slicing, brushing with butter, and grilling to keep your cake fresh and delicious.
Reheating
To revive leftover grilled slices, warm them in a skillet for a minute or two until they are slightly crispy again. This will help recapture the delightful caramelization and freshen up the flavors.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries provide the best texture and flavor contrast, you can use frozen if that’s what you have. Just be sure to thaw and drain them well to avoid extra moisture that could make the cake soggy.
Is sour cream necessary in the recipe?
Sour cream adds moisture and a subtle tang that elevates the flavor, but if you don’t have any, Greek yogurt is a great substitute that will deliver similar richness.
Can I make this cake without grilling?
Absolutely! The Grilled Sunny Lemon Pound Cake with Raspberries Recipe is delicious right out of the oven on its own. Grilling adds a lovely smoky caramelization, but it’s wonderful served plain or with extra toppings.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake around the 55-minute mark. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
Can I substitute gluten-free flour?
You can, but results may vary in texture. Use a 1-to-1 gluten-free baking flour blend that includes xanthan gum for best results to keep the crumb tender and moist.
Final Thoughts
Once you try this Grilled Sunny Lemon Pound Cake with Raspberries Recipe, it will quickly become one of your go-to desserts for both everyday moments and special occasions. Its effortless charm, bright lemon flavor, and juicy raspberries make it impossible not to love. So go ahead and bake a batch—you’ll soon see why this recipe is such a treasured favorite!
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Grilled Sunny Lemon Pound Cake with Raspberries Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 to 10 servings 1x
- Diet: Vegetarian
Description
This Grilled Sunny Lemon Pound Cake with Raspberries is a moist and zesty dessert ideal for spring and summer gatherings. Featuring fresh lemon juice and zest for a bright citrus flavor, the pound cake is tender and buttery, enhanced by a subtle tang from sour cream. Served with fresh raspberries and a dusting of powdered sugar, it offers a perfect balance of sweet and tart. The recipe is straightforward, baking a luscious loaf that’s great for breakfast, tea time, or an elegant dessert.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 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 and Prepare Pan: 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 the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using a large mixing bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, which should take about 3 to 4 minutes. This step incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure smooth, well-blended batter.
- Add Flavorings: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract to the wet mixture, blending completely for a moist and flavorful cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing gently just until everything is combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.
- Cool Completely and Brush with Butter: Remove the cake from the pan and transfer it to a wire rack to cool completely. Once cool, brush the top lightly with 1 tablespoon of melted unsalted butter to add moisture and a shiny finish.
- Serve with Raspberries and Powdered Sugar: Just before serving, arrange fresh raspberries on top or alongside the cake and dust with 1-2 tablespoons of powdered sugar for a beautiful presentation and extra sweetness.
Notes
- Make sure the butter is softened, not melted, for proper creaming with the sugar.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- If you don’t have fresh raspberries, frozen can be used but thaw and drain them before serving.
- For an extra lemony flavor, add a teaspoon of lemon extract if available.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
