May I introduce you to your new go-to summer dessert?
As a guest it’s always nice to be invited back, which is why I’m delighted to once again be participating in this month’s Project Design, courtesy of Annie, Mary Ann and Cindy. You may recall my first Project Design contribution – all about cheese boards – and this month we’re sharing our favorite barbecue recipes!
I’m not much of a griller (except for THESE RIBS), so of course my mind went right to dessert. As I do. Because when I have to make a margarita themed recipe I make………dessert. And when I have to contribute to a picnic party I make………..dessert.
Hey at least I’m consistent. And if you’ve never grilled your pound cake, then you my friends are in for a TREAT. The edges get all toasty and caramelized, and the grilled cake is the perfect base for ice cream, whipped cream, berries, you name it.
Now I know I’ve made you a pound cake or two in the past, but not just any cake can be tossed on the grill. You need a dense, sturdy cake that won’t fall apart under all that heat, and a classic pound cake is just the ticket.
If you’ve ever wondered why pound cake is so named, it’s because the original recipe calls for about a pound of each of the main ingredients – butter, sugar, flour and eggs (with a little vanilla and salt). In addition to the simple and short ingredient list, this cake is a true one-bowl recipe and bakes up two generous loaves, so you can freeze one or bring it to any of your summer gatherings. #BestGuestEver
Though this recipe is indeed simple, it’s crucial to follow the instructions for best results. Make sure all of your ingredients are at room temperature, and beat the butter and sugar for the amount of time indicated.
Scroll down to see my fellow bloggers’ delicious recipes – and consider your summertime menu DONE!
2 cups (1 pound or 4 sticks) butter, room temperature
2 1/4 cups (1 pound) sugar
1 teaspoon vanilla extract (or 1 scraped vanilla bean)
9 large eggs, lightly beaten and at room temperature
3 cups (about 1 pound) flour
1 teaspoon kosher salt
Pre-heat the oven to 325 degrees; grease and flour two 9″ x 5″ loaf pans and line the bottoms with parchment paper.
Beat the butter and sugar on medium-low till blended. Increase the speed to high and beat for 8 minutes. Scrape down the sides. Add the vanilla and beat on medium speed. Add the eggs in 4 additions, beating well on medium speed after each. Scrape down the sides. Add the flour and salt and beat on low till blended.
Divide the batter evenly between your two pans; smooth the tops with a small angled spatula. Bake for 65 minutes or till a toothpick tests clean. Cool in pans on a wire rack for 30 minutes; remove from pans to cool completely. For best taste and texture make one day in advance.
This delicious recipe brought to you by Sheri Silver