Grilled Pound Cake with Macerated Berries & Whipped Cream
For the pound cake
2 cups cake flour (or all purpose if not available)
Zest of 3 lemons
1 tsp baking powder
½ tsp kosher salt
2 sticks of butter, softened
2 cup sugar
¼ cup milk
¼ cup lemon juice
1 tsp vanilla extract
For the berries
4 cups berries (slice strawberries)
½ cup sugar
For the whipped cream
1 cup heavy whipped cream
½ tsp vanilla extract
¼ cup sugar (preferably powdered sugar)
Preheat the oven to 325 degrees
In a large mixing bowl, toss the berries in the sugar and chill in the refrigerator
In a large mixing bowl, mix together the flour, lemon zest, baking powder, and salt
Using a mixer, cream the sugar and butter together until light and fluffy
Begin adding the eggs one at a time until well incorporated
Begin adding the flour mixture a little bit at a time until well incorporated
Begin pouring in the milk, lemon juice, and vanilla extract until well incorporated
Pour batter into a well greased bread loaf pan and bake for 1 hour, or until a toothpick comes out clean when placed in the center. Cool completely.
While the pound cake is cooling, using a mixer, beat the cream, sugar, and vanilla on low-medium speed until soft peaks form (I use a lower speed to make sure the cream does not over whip), chill in refrigerator until poundcake is ready.
Once pound cake is cooled completely, heat the grill (or grill pan) over high heat and grease the grill or grill pan
Slice the pound cake into thick slices and grill until charred on one side and toasted, flip and repeat.
Spoon berries and whipped cream over top of the warm pound cake and enjoy!