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Here’s a recipe for Grilled Sunny Lemon Pound Cake with Raspberries:
Ingredients
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 1/4 cups (280g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) heavy cream, at room temperature
– 1 teaspoon pure vanilla extract
– Fresh raspberries, for serving
– Confectioners’ sugar, for dusting
Instructions
1. Preheat grill to medium heat (300°F to 350°F).
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.
4. Beat in lemon zest and juice.
5. In a medium bowl, whisk together flour, baking powder, and salt.
6. With mixer on low speed, gradually add flour mixture to butter mixture in three parts, alternating with heavy cream, beginning and ending with flour mixture. Beat just until combined.
7. Beat in vanilla extract.
8. Pour batter into a greased and floured 9×5-inch loaf pan.
9. Grill for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from grill and let cool in pan for 10 minutes.
11. Transfer to a wire rack to cool completely.
12. Dust with confectioners’ sugar and serve with fresh raspberries.
Nutrition Information (per serving)
– Calories: 420
– Fat: 26g
– Saturated Fat: 16g
– Cholesterol: 120mg
– Sodium: 250mg
– Carbohydrates: 40g
– Fiber: 1g
– Sugar: 25g
– Protein: 4g
Tips and Variations
– Use high-quality, fresh ingredients, especially the lemons and raspberries.
– Don’t overmix the batter, as it can result in a dense cake.
– If you don’t have a grill, you can bake the cake in a preheated oven at 325°F (165°C) for 45-50 minutes.
– Experiment with different types of citrus, like oranges or limes, for a unique twist.
– Serve with whipped cream or vanilla ice cream for an extra-special treat