Active time::15 min. Total time::1 hour, 20 min.
Yield: :Serves 8 (serving size: 1 slice pound cake, 3 to 4 Tbsp. simple syrup)
Pound cake chars up really nicely on the grill and gets even grill marks. Don’t skip the syrup, because it’s packed with flavor. If you can’t find Meyer lemons, regular lemons will work just fine. The simple syrup will hold up for two weeks, so you can definitely make it ahead of time—or make extra and save it for later.
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon Meyer lemon zest plus 1/2 cup fresh juice (from 4 lemons)
- 1(12-oz.) loaf pound cake
- 1/4 cup (2 oz.) salted butter, softened
- Cooking spray
- 2 cups frozen whipped topping, thawed
How to Make It
Bring sugar and water to a boil in a small saucepan over medium-high. Cook, stirring often, until sugar completely dissolves, about 3 minutes. Remove from heat. Stir in lemon zest and juice; chill, uncovered, 1 hour.
Cut cake into 8 (1 1/4 -inch-thick) slices. Spread butter over cake slices. Preheat grill to medium-high (400°F to 450°F). Place cake slices on grill rack coated with cooking spray. Grill, uncovered, until grill marks appear, about 3 minutes per side. Serve slices on shallow plates; drizzle with lemon syrup; dollop with whipped topping.
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