Recipe · Grillinator
Grilled pound cake with fresh berries & cream
Store-bought pound cake takes on a whole new dimension when toasted on the grill. When berries aren’t in season, it’s also fantastic paired with the grilled pineapple on p. 27.
Ingredients
- ¾ cup heavy cream
- 3 Tbsp confectioners’ sugar
- 1 Tbsp vanilla extract
- Kosher salt
- ½ tsp finely grated or chopped lemon zest
- 6 slices store-bought plain pound cake, about 1 inch thick
- Melted butter, as needed
- Fresh mixed berries, for serving
- Lemon zest, for garnish (optional)
You'll need
- Whisk or hand mixer
- Citrus zester
Method
- In a cold bowl, use a hand mixer or whisk to beat the cream, sugar, vanilla, and a pinch of salt until stiff peaks form, 2 to 3 minutes.
- Gently fold in the lemon zest. Cover and store in the refrigerator until ready to serve.
- Set the Grillinator to Sear and preheat until the green Ready light comes on, about 5 minutes.
- Meanwhile, brush both sides of the pound cake with melted butter.
- Open the Grillinator and place cake slices on the grill.
- Lift and close the lid to ensure the top plate makes contact with all 6 pieces of cake.
- Cook until the pound cake is warmed through and grill marks form, 60 to 90 seconds.
- Open the grill and carefully transfer the cake slices to a platter.
- Serve warm with fresh cream and berries, garnished with lemon zest, if desired.
