Grilled Pound Cake

Cook Time

90 Mins

Cooking Method

Grilling

Cuisine

American

Difficulty

Moderate

Prep Time

15 Mins

Servings

4


Ingredients


1 tsp Baking Powder

1/2 pt Blueberries, Fresh

1/2 lb Butter, unsalted, room temperature

1 tsp Cornstarch

6 Eggs, room temperature

1/4 cup Lemon Juice, freshly squeezed

3 tbsp Lemon Zest, grated

4 Nectarines, halved

2 cups Pastry Flour

1/2 tsp Salt

2 1/16 cups Sugar, Granulated

1 tsp Vanilla Extract

2 tsp Vegetable Oil

1/3 cup Water

To Taste, Whipped Cream

1/4 cup Whole Milk



Cooking Instructions


This Grilled Pound Cake with grilled nectarines and blueberries makes for the perfect summertime dessert. This recipe starts with homemade lemon pound cake baked right on the grill. The pound cake is sliced then grilled until lightly charred to add mouthwatering smokiness then topped with grilled halved nectarines, a homemade blueberry sauce and fresh whipped cream. 

Wood Pellet Recommendation 

In order to complement the sweet and tart fruity flavors in this recipe, we recommend using our Pennsylvania Cherry Hardwood Pellets

  1. Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
  2. Once the fire is lit, preheat to 325° F. If using a gas or charcoal grill, set it up for medium heat.
  3. Grease a 9x5” loaf pan with butter or cooking spray.
  4. In a medium bowl, whisk together the cake flour, lemon zest, baking powder, and salt. Set aside.
  5. In a stand mixer, with paddle attachment, beat the butter and sugar at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of the bowl and add the eggs, one at a time, beating well between additions. Then beat in the flour mixture until just until incorporated. Add in the milk, lemon juice, and vanilla, scraping down the sides of the bowl, as needed.
  6. Transfer the batter into the prepared pan and bake on the grill for 1 hour and 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Remove the cake from the grill, and let the cake cool for 20 minutes. Unmold the cake and let cool completely on a wire rack.
  7. Meanwhile prepare the blueberry sauce: heat a small saucepan over medium-low heat. Add the water, sugar, and cornstarch. Whisk until smooth, then add blueberries. Stir to coat, then reduce heat to simmer. Simmer for 5 to 7 minutes, until blueberries are softened and sauce coats the back of a spoon. Set aside.
  8. Portion the pound cake into 8 slices. Lightly brush the pound cake and nectarines with vegetable oil, then place on the grill grates.  Grill the pound cake and nectarines for 2 minutes, until lightly browned and tender.  Remove from the grill. 
  9. Serve grilled pound cake with grilled nectarines, fresh whipped cream, and blueberry sauce.


Special Tools


  • 9x5" Loaf Pan
  • Cooking Spray
  • Mixing Bowl
  • Small saucepan
  • Stand Mixer with Paddle Attachment
  • Wire Rack



Tips:


Not a fan of nectarines? Substitute any other fruit that pairs well with blueberries, like strawberries, instead.



Diet Info


  • Flexible Dieting