Grilled Lemon Pound Cake

How to Make Grilled Lemon Pound Cake

1. 1

   Step 1: 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 1/2 cupsGranulated sugar
   • 2 countLemons (zest and juice)
   • 1 teaspoonVanilla extract
   
2. 2

   Step 2: 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
   • 1/2 cupSour cream
   
3. 3

   Step 3: 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
   • 1/2 teaspoonSalt
   
4. 4

   Step 4: 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.
5. 5

   Step 5: 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).
   
6. 6

   Step 6: 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.