Lemon Pound Cake with Grilled Fruit

By Julie Van Rosendaal on June 07, 2010
INGREDIENTS:

Lemon Pound Cake

1/2 cup butter, softened
1/4 cup canola oil
2 cup sugar
finely grated zest of a lemon
5 large eggs
juice of a lemon
3/4 cup milk
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Grilled Fruit

2–3 fresh mangos or peaches, or 1 small pineapple, or a combination of fruit whipping cream or vanilla ice cream


DIRECTIONS:

Lemon Pound Cake

1. Preheat the oven to 350°F.

2. In a large bowl, beat the butter, oil, sugar and lemon zest for 2-3 minutes, until pale yellow and fluffy. Add the eggs one at a time, beating after each addition.

3. Stir the lemon juice into the milk and set aside for a few minutes to thicken. In a small bowl, stir together the flour, baking powder, baking soda and salt.

4. Add about a third of the flour mixture, beating on low speed just until combined. Add half the milk in the same manner, then another third of the flour, the rest of the milk and the rest of the flour.

5. Divide the batter between two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for 50-60 minutes, until golden and tops are springy to the touch. Let cool for about 10 minutes before turning out onto a wire rack to cool completely.

Makes 2 loaf cakes.


Grilled Fruit

1. Brush grill rack with oil and preheat to medium-high.

2. Cut cake into 1/2–1-inch thick slices.

3. Slice the fleshy sides off the mangos, running your knife along the flat stone, halve peaches and remove the pit, and cut pineapple lengthwise in half, then into 1/2–1-inch thick slices, cutting out and discarding the core.

4. Place the cake and pineapple slices directly on the preheated grill and cook for 1–2 minutes until char-marked. Flip. Grill mango or peaches cut-side down until char-marked and slightly soft.

5. Serve the fruit whole or sliced over the grilled pound cake. Top with whipped cream or ice cream. (Option: brush warm pound cake with a glaze made with equal amounts lemon juice and sugar, simmered until the sugar dissolves.

Serves 6–8.


PER SERVING:

234 calories, 8.5 g fat (3.7 g saturated fat, 1.3 g polyunsaturated fat, 3.5 g monounsaturated fat), 3.7 g protein, 35 g carbohydrates, 65 mg cholesterol, 0.5 g fibre.



By Julie Van Rosendaal| June 07, 2010

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