How to Make Grilled Pound Cake

Summer is a great season for grilling, since the weather is gorgeous outside and it is often too hot to bake in the house. I tend to save cakes and more labor intensive desserts for cooler weather, and opt for quicker and simpler desserts in the summer. I also favor desserts that showcase fresh, in-season summer berries. While the grill is not typically known as a great option for making dessert, you can actually use it to cook up some wonderful dessert options. One of my favorites is Grilled Pound Cake, a fantastic and summery way to enjoy a classic.

To use this technique, you’re going to start with a baked and cooled pound cake. You can use a homemade pound cake recipe if you don’t mind using your oven, as well, or you can use a storebought cake. This is also an excellent way to freshen up a cake that you might have baked a couple of days ago (i.e. a cake that is still tasty, but a touch dry). The cake should be cut into thick slices and cooked on a hot grill until it is heated through and has developed distinct grill marks. I typically flip my cake once during cooking, but you can give each side a quarter turn before flipping to form a crosshatch look on the cake. The grilled cake is warm and moist inside, with a very slightly crisp exterior and just enough hint of “char” to feel like the perfect barbecue dessert.

The cake should be served shortly after grilling, when it is still warm. I always pair it with some of those fresh summer berries, and I’ll often add a scoop of ice cream or a dollop of whipped cream, as well. I typically opt for a classic vanilla pound cake, but any flavor of cake can be used.

How to Grill Pound Cake
1 pound cake, baked and cooled
fresh berries, for serving

Slice your pound cake into 1-inch thick slices.
Preheat your grill to medium-high and spray the grates with nonstick spray.
Grill pound cake for 3-4 minutes on each side, until nice grill marks have formed. Serve immediately, with fresh berries.