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Grilled Lemon Pound Cake with Lemon Glaze

This image courtesy of Jason Fulford and Tamara Shopsin

Don’t bother firing up the Weber for this cake. That would be ridiculous. Instead, keep the recipe in mind for when you know there’s a BBQ ahead. If it’s winter, all the better! When I was a kid, nothing jazzed me more than grilling outside when there was snow on the ground. It always felt like I was doing something illegal. I pictured neighbors peering out from behind their curtains. You can’t grill in the winter … you can’t do that! What does that kid think he’s doing? 1he nerve! This citrus syrup–drenched lemon cake grills up especially nicely, kind of like French toast. The sugars caramelize over the flame, but the cake is sturdy enough that it doesn’t crumble apart. At Del Posta, this cake is a base for a slow-roasted nectarine, when the nectarines are at their absolute peak, near the end of summer.

4 to 6 servings

Cooking Methodbaking, grilling

CostInexpensive

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Equipmentgrill

Moodadventurous

Taste and Texturesweet

Type of Dishcake, dessert, pound cake

Ingredients

  • Sugar ½ cup (100 grams)
  • Juice from 1 orange
  • Juice from ½ lemon
  • Sugar 1 1/3 cups (230 grams)
  • Almond paste ½ cup (100 grams)
  • Zest of 1 lemon
  • Zest of 1 orange
  • Unsalted butter 1/3 cup or 2/3 stick (75 grams), plus more for the pan
  • Pure vanilla extract 1 teaspoon (4 grams)
  • Eggs 4 (200 grams)
  • Cake flour 2/3 cup (86 grams)
  • Baking powder ½ teaspoon (2 grams)
  • Salt to taste
  • Slow-Roasted Fruit
  • Basil Gelato
  • Extra-virgin olive oil

Instructions

  1. In a small microwavable bowl, whisk together the sugar, orange juice, and lemon juice and heat in the microwave for 20 seconds. Stir the mixture until the sugar dissolves and set it aside. (If the glaze gets too hot, the flavors of the juices change; be careful.)

  2. Preheat the oven to 350°F. Grease a 12 x 4½ x 2½-inch cake pan with butter and set aside.

  3. In the bowl of a stand mixer, using the paddle attachment, combine the sugar, almond paste, lemon zest, and orange zest on medium speed. Mix thoroughly, but don’t expect the mixture to come together. Add the butter and vanilla and cream together until light and fluffy.

  4. Using a rubber spatula, scrape down the sides of the bowl. Add the eggs, one at a time, and mix, incorporating each one fully before adding the next.

  5. Into a large bowl, sift together the flour, baking powder, and salt.

  6. Add the flour mixture to the batter and mix until everything is just incorporated; do not overmix. Remove the bowl from the stand mixer and finish mixing with a wooden spoon.

  7. Pour the batter into the reserved cake pan. Bake for 20 to 25 minutes, or until a toothpick comes out clean when inserted into the center of the cake.

  8. Run a knife around the edge of the cake and flip it over onto a cooling rack. Place another cooling rack on top.

  9. While it’s still warm, poke holes in the cake using a toothpick and pour the glaze over it through the cooling rack, which will help distribute the glaze evenly. Let the cake cool for at least 1 hour.

  10. To serve: Slice the cake into ½-inch slices and cook each piece on both sides on a hot grill for 30 seconds. Serve with slow-roasted fruit, a scoop of basil gelato, and a drizzle of olive oil.

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