Grilled Lemon Pound Cake

Name: Grilled Lemon Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup Unsalted butter, softened; 1.5 cups Granulated sugar; 4 count Large eggs; 0.5 cup Sour cream; 2 cups All-purpose flour; 1 teaspoon Baking powder; 0.5 teaspoon Salt; 2 count Lemons (zest and juice); 1 teaspoon Vanilla extract

A bright, handheld grilled dessert that pairs classic lemon pound cake with smoky char for summer parties. Thick slices are baked before a quick sear on the grill, giving warm citrus flavor and caramelized edges perfect for serving with fresh berries or a simple lemon squeeze.

0.0(0 reviews)

Prep: 20m · Cook: 55m · Total75 mins

DifficultyMedium

Serves8

AuthorJake

Jake's note

"This recipe bridges baking and grilling for an easy, show-stopping summer dessert — bake ahead, then finish on the grill for last-minute caramelization. Home cooks will love how slices hold up for serving and how the lemon zest keeps the cake bright against smoky char."

Grilled Lemon Pound Cake

This grilled lemon pound cake is an easy way to turn a familiar, old-fashioned loaf into a summer showstopper. The loaf bakes low and slow so the center stays dense and custardy, then thick 1-inch slices get a minute or two of direct heat to pick up caramelized edges and smoky grill marks; that contrast between warm, slightly crisped exterior and tender, citrus-scented interior is what makes this version sing. Sour cream in the batter keeps the crumb moist and lends a subtle tang that plays nicely with fresh lemon zest, and a light brush of melted butter before grilling deepens the caramel notes.

It’s a practical dessert for backyard parties because it’s handheld, forgiving, and quick to finish at the last minute—bake the loaf earlier in the day and grill just before serving. Think bright berry bowls, a scoop of vanilla or lemon-thyme ice cream, or a spoonful of mascarpone for richness. This recipe is for home cooks who want to elevate a classic with simple technique (zest before you juice, don’t overmix, slice thick) to get that golden, slightly smoky finish without fuss.

Plan your timing

Enter your target meal time:

5:37 pm–5:50 pm→Prepare and cream

5:50 pm–6:03 pm→Add eggs and sour cream

6:03 pm–6:16 pm→Combine dry ingredients and fold

6:16 pm–6:29 pm→Bake the pound cake

6:29 pm–6:42 pm→Cool and slice

6:42 pm–6:55 pm→Grill slices and finish

Ingredients

Yield

Instructions

Prepare and cream

Preheat the oven to 325°F (163°C). In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes; stir in the lemon zest and vanilla extract to release citrus oils.

For this step

1 cupUnsalted butter, softened
1.5 cupsGranulated sugar
2 countLemons (zest and juice)
1 teaspoonVanilla extract

Add eggs and sour cream

Add the eggs one at a time, beating briefly after each until incorporated. Mix in the sour cream until the batter is smooth and slightly thickened, scraping the bowl as needed.

For this step

4 countLarge eggs
0.5 cupSour cream

Combine dry ingredients and fold

Whisk the all-purpose flour, baking powder, and salt in a separate bowl. Fold the dry mixture into the wet batter gently until just combined, taking care not to overmix for a tender crumb.

For this step

2 cupsAll-purpose flour
1 teaspoonBaking powder
0.5 teaspoonSalt

Bake the pound cake

Transfer the batter to a greased 9x5-inch loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs — tent with foil if the top browns too quickly.

Cool and slice

Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool until just warm or room temperature. Slice the loaf into 1-inch thick slices for grilling (thicker slices hold up best).

Grill slices and finish

Preheat a gas or charcoal grill to medium heat and oil the grates lightly. Brush each slice with a little melted butter, grill 1–2 minutes per side until marked and warmed through, then finish with a squeeze of fresh lemon juice and serve immediately.

Tips from the kitchen

Room-temperature butter

Start with fully softened butter and beat until pale and fluffy to trap air—this gives the pound cake lift and a tender crumb.

Zest before juicing

Grate the lemons before you cut them so you capture the bright oils; the zest adds much more fragrance than juice alone.

Fold, don’t overmix

Combine the dry ingredients gently until just incorporated to avoid developing gluten, which will make the loaf tough.

Slice thick for grilling

Cut 1-inch (or slightly thicker) slices so they hold together on the grate and warm through without burning.

Brush with melted butter

A quick brush of butter before grilling helps caramelize the sugars and prevents the cake from sticking to the grates.

Variations & substitutions

Blueberry-Lemon

Fold 1 cup of fresh blueberries into the batter (tossed in a tablespoon of flour so they don’t sink) for a juicy fruit-studded variation that grills beautifully.

Herb-Infused Lemon

Stir in 1 tablespoon minced lemon thyme or finely chopped rosemary for an herbal lift and finish with honey butter after grilling for savory-sweet balance.

Gluten-Free Swap

Use a 1:1 gluten-free flour blend that contains xanthan gum and watch bake time; texture will be slightly different but still grills well when sliced thick.

Lemon Glaze Finish

Whisk powdered sugar with lemon juice (and a splash of limoncello, if desired) and drizzle over the warm slices after grilling for a glossy, tart finish.

Storage & make-ahead

Once completely cooled, store the ungrilled loaf or sliced cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To refresh leftovers, reheat slices on a medium grill or in a 350°F oven for a few minutes until warm and re-crisped; frozen slices keep up to 2 months—thaw overnight in the fridge before reheating.

What to serve with it

Serve grilled slices with a bowl of mixed berries tossed with a little sugar and lemon juice, or a dollop of lightly sweetened mascarpone or whipped cream. For drinks, pair with chilled Prosecco, a citrus-forward white wine, or an aromatic iced tea (Earl Grey or jasmine) to echo the cake’s bright lemon notes.

Frequently asked questions

Can I use a charcoal grill instead of gas?

Yes—charcoal adds a deeper smokiness, but manage the heat by grilling over a cooler zone or moving slices to indirect heat if flare-ups occur to avoid burning.

Why did my cake fall apart on the grill?

That usually means slices were too thin or the loaf was underbaked or too hot when sliced; make sure the cake is baked through, cooled slightly, and cut into at least 1-inch pieces, then brush with butter before grilling.

Can I make the batter ahead of time?

You can prepare the batter and refrigerate it tightly covered for up to 24 hours; let it rest at room temperature for 30 minutes before baking and add a couple minutes to the bake time if needed.

What does sour cream do in this recipe?

Sour cream adds acidity, moisture, and richness that keep the pound cake tender and prevent it from drying out when reheated on the grill; plain Greek yogurt can be substituted 1:1.

Should I glaze before or after grilling?

Glaze after grilling—sugary glazes will scorch on the hot grate, but a post-grill drizzle or squeeze of fresh lemon juice preserves brightness without burning.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Prepare and cream

Unsalted butter, softened1 cup
Granulated sugar1.5 cups
Lemons (zest and juice)2 count
Vanilla extract1 teaspoon

Step 2: Add eggs and sour cream

Large eggs4 count
Sour cream0.5 cup

Step 3: Combine dry ingredients and fold

All-purpose flour2 cups
Baking powder1 teaspoon
Salt0.5 teaspoon

Nutrition Facts

Per serving: 1 slice (166g)

Calories554

Total Fat30.5g

Saturated Fat18g

Trans Fat0g

Polyunsaturated Fat0.5g

Monounsaturated Fat1.2g

Total Carbohydrates64.9g

Dietary Fiber0.7g

Total Sugars0.7g

Protein7.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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