All-American Grilled Pound Cake
Prep Time: 20 min
Cook Time: 50 Min
Serves 8 Servings
Difficulty Easy
Ingredients
CAKE
- 1 1/2 C. all-purpose flour
- 2 tsps. Clabber Girl® Baking Powder
- 1/4 tsp. salt
- 1 C. plain yogurt (not non-fat)
- 1 C. sugar
- 3 large eggs
- Peel of 1 lemon
- 1 tsp. Spice Islands® Pure Almond Extract
- 1/2 C. Crisco® Pure Vegetable Oil
TOPPING
- 3 Tbsps. sugar
- 1 pt. strawberries
- 2 C. blueberries
- Sweetened whipped cream or ice cream
Directions
- PLACE oven rack in center position. Heat oven to 350°F. Spray a 9 x 5-inch loaf pan with no-stick cooking spray; set aside.
- WHISK together flour, baking powder and salt in medium bowl.
- COMBINE yogurt, sugar, eggs, lemon peel and almond extract in a large bowl; whisk well to blend. Gradually whisk dry ingredients into yogurt mixture. Stir in oil; mix until well combined. Pour mixture into prepared pan.
- BAKE until cake begins to pull away from sides and toothpick inserted into the center comes out clean, about 50 minutes. Cool in pan on rack for 5 minutes. Using a small, sharp knife, cut around edge of cake to loosen. Turn cake out onto rack; turn upright and cool completely.
- SPRAY grill grate with no-stick cooking spray; heat grill. Gently mix together sugar and fruit in medium bowl; toss to coat. Set aside at room temperature.
- SLICE pound cake into 8 to 10 slices; spray both sides with no-stick cooking spray. Grill cake slices 1 to 2 minutes per side or just until lightly grill marked.
- PLACE 1 to 2 slices on each dessert plate; top with whipped cream or ice cream, fruit and juices from fruit.
- Quick and Easy Option: Use a purchased pound cake; proceed as directed for topping and grilling.
