Simply butter slices of pound cake before putting them on either an outdoor or indoor stovetop grill, and let them get a little char. The nice part about this dessert is that it uses already-baked pound cake, so you can't under-bake it. The grilled toastiness of the cake makes it the perfect canvas for any number of toppings: I really enjoy ice cream and a seasonal fruit compote. Just be sure to prepare this before grilling meats, because you don't want to impart a burger flavor to your dessert!
Note: If your grill has wide openings between grates, place your cake on a slip of aluminum foil before grilling.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.
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- Active time: 15 minutes
- Total time:25 minutes
- 1 pound cake, sliced into 1-inch thick pieces
- 6 tablespoons unsalted butter, melted
- 2 cups fresh seasonal berries
- 1 tablespoon light brown sugar
- 1 tablespoon lemon juice
- ice cream, for serving (optional)
Preheat a grill or grill pan to medium-low. Brush the pound cake slices with melted butter. Grill until the cake is toasted, about 2 minutes on each side.
In a small saucepan over medium-low heat, combine the berries, the lemon juice, and sugar. Cook until the berries have become soft and have begun to release juice (it's OK to lightly squeeze them), about 10 minutes.
You can serve the sauce atop each slice, or sandwich it in the middle of two slices. If desired, serve with ice cream.