This is perfect for summer!
I think I mentioned in one of my most recent blog posts that I prefer pound cake over most cakes. Simply because it’s a little lighter and it has just a light glaze. Sometimes icing can be a bit much for me. But I love pound cake. It’s the cake of the south, at least that is how I look at it.
So why grill it, right? Pound cake is good on its own. Although this is very true, you can benefit from trying a different technique that will excite your taste buds and grill this cake will. I want you to get out of your comfort zone and try it. If you don’t like it, guess what? You have the rest of the cake to eat normally.
It doesn’t taste burnt although you can tell it taste like it has been grilled. it heightens the flavor a bit and gives a pleasant crispness to the cake that makes it more exciting to eat. I loved it! Pound cake can be a bit boring and dull. Grilling the cake makes it more exciting and enjoyable to eat. I urge you to try it.You may or may not like it, but remember, you have the rest of the cake to eat the normal way :-).
Pound cake recipe adapted from Paula Deen.
- • FOR THE POUND CAKE:
- • 2 sticks Unsalted Butter, Room Temperature
- • ½ cups Vegetable Shortening
- • 3 cups Sugar
- • 5 whole Large Eggs
- • 3 cups Flour
- • ½ teaspoons Salt
- • ½ teaspoons Baking Powder
- • 1 cup Milk
- • 1 teaspoon Vanilla Extract
- • ¼ teaspoons Almond Extract (optional)
- • 2 Tablespoons Melted Butter (for Grilling)
- • FOR THE GLAZE:
- • 3 cups Powdered Sugar
- • 1 teaspoon Almond Extract
- • ½ teaspoons Salt
- • 3 Tablespoons Milk
- • FOR THE COMPOTE:
- • ¼ cups Water
- • ½ cups Sugar
- • 2 Tablespoons Lemon Juice
- • 1 pound Strawberries, Cleaned, Hulled And Diced
- • 1 dash Cinnamon
- For the cake:
- Preheat oven to 350 F.
- 1. In a mixing bowl using a a mixer with paddle attachment, cream the butter and shortening together. Add the sugar and mix until light and fluffy. Add eggs one at a time making sure that each is incorporated thoroughly in the batter before adding the next.
- 2. Combine the dry ingredients (flour, salt, and baking powder) in a small bowl. Slowly add the flour mixture and the milk into the creamed mixture, adding a little of each at a time. The batter should be thick and smooth. Add the vanilla extract and almond extract if desired.
- 3. Spray a bundt cake pan with baking spray and pour in the cake batter. Place in the oven and bake for 1 to 1½ hours or until a toothpick inserted in the middle comes out clean. Then remove cake from the oven, invert cake onto a cooling rack and allow to cool before grilling.
- For the glaze:
- 4. In a bowl combine the powdered sugar, almond extract, salt, and milk and whisk together. When the cake cools, pour the glaze over the cake and allow to set.
- For the compote:
- 5. While the cake is baking, in a medium sized saucepan on medium heat, add water, sugar, lemon juice, and strawberries. Allow to come to a slight simmer and continue to stir for 5 minutes. The sauce will begin to thicken as the strawberries release excess water. Add the dash of cinnamon and allow to simmer for 10 minutes more and remove from heat.
- Grilling the pound cake:
- 6. Cut a slice of the pound cake and brush both sides with a little of the melted butter. With a grill pan on low to medium heat, place the pound cake on the pan for about 1-2 minutes on each side. Remove cake from the pan and place on a serving plate. Top with the strawberry compote and a whipped topping (if desired). You can also grill on a BBQ grill by placing a piece of aluminum foil on top of the grill and following the same steps.