Yum
Yay for summertime!
I love summer. Eating alfresco, cooking on the grill, and hanging by the pool.
We had a nice bash over the weekend with some friends we hadn't seen in forever...and we took that time to fire up the grill for some fresh food. Even dessert was finished up using the grill!
So let's talk about this dessert. Do you like lemon? MGG loves it, it was my mom's favorite as well, and I like it mainly in baked goods such as muffins and cakes. Pies? not so much. In planning my menu I was sifting through an old Cook's Country magazine and had dog-eared a recipe for Meyer Lemon Pound Cake. Say what? Lemon pound cake...ummm yes please!
Now, I know it's summer, and it's taboo to turn on the oven but this was a serious situation here. I had to have this pound cake. So I got up really early and used the oven before the day got hot. Success!!! This cake was so easy to make. I even snuck some of the batter, so I knew it would taste outrageous. And it did! Everyone said so....haha!
Typically during the summer, our desserts run toward angel food cakes, trifles, pudding of some sort etc. You know, throw it together quick and easy stuff. So the pound cake did require more time than we usually put into our desserts but it was well worth it. You could just as easily buy a ready made pound cake (it may not be lemon) and it would work just as well, but you really should try this lemony one. The flavors of lemon and strawberry together are heaven. So worth the effort.
Once the cake is made the rest is easy. After the dinner grilling was done I grilled slices of this luscious lemon pound cake and plated them with macerated strawberries and a big ole scoop of vanilla ice cream. Oh man, was this gobbled down by everyone. Our long lost friends may not be so lost after eating this. I'll bet we see them often this summer just to get more of this Grilled Lemon Pound Cake with Strawberries and Vanilla Ice Cream!
Enjoy!
Grilled Lemon Pound Cake with Slice Strawberries and Vanilla Ice Cream
Pound Cake
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour cream
1 1/2 tablespoons Meyer lemon juice
1 1/2 tablespoons Meyer lemon zest
1 cup granulated sugar plus 2 additional tablespoons
1 cup (2 sticks) unsalted butter, at room temperature
5 large eggs, at room temperature, beaten
To make the cake: Preheat oven to 325 F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.
In the bowl of a stand mixer, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine.
Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.
I love summer. Eating alfresco, cooking on the grill, and hanging by the pool.
We had a nice bash over the weekend with some friends we hadn't seen in forever...and we took that time to fire up the grill for some fresh food. Even dessert was finished up using the grill!
So let's talk about this dessert. Do you like lemon? MGG loves it, it was my mom's favorite as well, and I like it mainly in baked goods such as muffins and cakes. Pies? not so much. In planning my menu I was sifting through an old Cook's Country magazine and had dog-eared a recipe for Meyer Lemon Pound Cake. Say what? Lemon pound cake...ummm yes please!
Now, I know it's summer, and it's taboo to turn on the oven but this was a serious situation here. I had to have this pound cake. So I got up really early and used the oven before the day got hot. Success!!! This cake was so easy to make. I even snuck some of the batter, so I knew it would taste outrageous. And it did! Everyone said so....haha!
Typically during the summer, our desserts run toward angel food cakes, trifles, pudding of some sort etc. You know, throw it together quick and easy stuff. So the pound cake did require more time than we usually put into our desserts but it was well worth it. You could just as easily buy a ready made pound cake (it may not be lemon) and it would work just as well, but you really should try this lemony one. The flavors of lemon and strawberry together are heaven. So worth the effort.
Once the cake is made the rest is easy. After the dinner grilling was done I grilled slices of this luscious lemon pound cake and plated them with macerated strawberries and a big ole scoop of vanilla ice cream. Oh man, was this gobbled down by everyone. Our long lost friends may not be so lost after eating this. I'll bet we see them often this summer just to get more of this Grilled Lemon Pound Cake with Strawberries and Vanilla Ice Cream!
Enjoy!
Grilled Lemon Pound Cake with Slice Strawberries and Vanilla Ice Cream
Pound Cake
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour cream
1 1/2 tablespoons Meyer lemon juice
1 1/2 tablespoons Meyer lemon zest
1 cup granulated sugar plus 2 additional tablespoons
1 cup (2 sticks) unsalted butter, at room temperature
5 large eggs, at room temperature, beaten
Toppings:
Macerated sliced strawberries
Vanilla Ice Cream
To make the cake: Preheat oven to 325 F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.
In the bowl of a stand mixer, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine.
Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.
Once the pound cake has completely cooled, (about 2 hours) slice it into 1 inch thick slices. Add slices to an outdoor grill, or indoor grill pan and all to toast several minutes on each side until grill marks appear. Top with strawberries that have macerated in sugar for about 15 minutes. Add a scoop of vanilla ice cream and serve immediately.
Pound cake was adapted from Cook’s Country, April/May 2006
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