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Grilled Buttermilk Pound Cake with Balsamic Strawberries

Grilled Buttermilk Pound Cake with Balsamic Strawberries

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Try my Buttermilk Pound Cake with Balsamic Strawberries for your next BBQ. After you bake the pound cake, just cool then wrap and freeze for 30 minutes, slice, grill, and enjoy.

I love using my KitchenAid for this recipe! All of the ingredients in one mixer.

This recipe fits a 10-inch Bundt pan or you can use a standard loaf pan but there will be extra for a mini-loaf as well.

Click here to see more recipes on Cindy's Table.


For the Pound Cake

  • 1 Cup unsalted butter, softened
  • 2 Cups sugar
  • 4 large eggs
  • 3 Cups all-purpose flour
  • 1/4 Teaspoon baking soda
  • 1 Cup buttermilk
  • 1 Teaspoon vanilla extract
  • 1 1/2 Teaspoon orange zest

For the Balsamic Strawberries

  • 1/4 Cup balsamic vinegar
  • 1/4 Cup firmly packaged light brown sugar
  • 1/4 Teaspoon freshly ground pepper
  • 1 (16-ounce) package fresh strawberries, quartered and sliced

17 Best Grilled Dessert Recipes

Courtesy of Half Baked Harvest

Summer is here, which means it's time to fire up the grill and make all of those tasty summer foods you've been waiting for. Hot dogs, hamburgers, and corn on the cob are all classic grilled foods, but there's a lot more your grill can do! From banana splits to warm peaches, fruit makes for delicious grilled dessert recipes.

Here are a few sweet ideas for the next time you grill out. And for more delicious grilled treats, don't miss these 30 Surprising Foods That Taste So Much Better Grilled.

How to make this Buttermilk Pound Cake

  • To make this buttermilk pound cake, you’ll start by creaming together the butter and the sugar. You want the mixture to be light and fluffy.
  • Then you’ll start to add the eggs, one at a time, mixing after each addition.
  • Beat in the vanilla.
  • In a separate bowl, whisk together the dry ingredients – the flour, baking powder, salt and baking soda.
  • To mix the batter, add 1/3 of the dry ingredients to the creamed sugar and butter. Beat just until combined, then mix in half of the buttermilk. Repeat – adding 1/2 of the remaining flour mixture, followed by the remaining buttermilk then the remaining flour mixture. You want to only mix until the ingredients are combined.
  • Pour it into a prepared bundt pan and bake until a tester inserted in the center comes out clean!

How to make buttermilk pound cake recipe?

  1. Cream together butter and sugar.
  2. Mix in eggs and vanilla extract.
  3. Add flour and baking soda.
  4. Pour batter in greased pans.
  5. Bake.

How to make homemade buttermilk?

I know this is not something we have on hand all the time but no worries. Make a great buttermilk substitute at home by mixing together 1 cup whole milk with 1 tbsp vinegar or lemon juice. Let it sit for 5 minutes. Mix and then, use in this recipe.


The great thing about this cake is that you can play around with extracts and frostings and drizzles/ glazes and really change up the flavor without changing the recipe too much.


For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup.

Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit.

Preheat the oven to 165C/325F/Gas 3.

For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.

Place the butter into a separate bowl and beat in the eggs, one at a time. Add the vanilla seeds and lemon zest and mix well.

Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together.

Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin.

Transfer to the oven and bake for about 1½hours, or until golden-brown and a skewer inserted into the cake comes out clean. Allow to cool slightly in the tin, then turn out onto a cooling rack to cool completely.

To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits.

22 Reasons to Grill Your Dessert

Keep your coals burning after dinner to cook dessert on the grill –– no ovens required.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Jackie Alpers ©2012, Jackie Alpers. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Murello ©Stephen Murello

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Grilled Banana Bread Ice Cream Sandwiches

Make over everyone's favorite baked good for summer by grilling buttermilk-based banana bread and then filling the halves with the ice cream flavor of your choice. (For even sweeter banana bread, roast the fruit first to bring out its natural sugars.)

Grilled Pineapple with Pound Cake and Rum-Caramel Sauce

Bobby Flay uses store-bought pound cake to speed up the preparation of this deconstructed dessert, which straddles the line between an ice cream sundae and a cooked-fruit favorite (such as a cobbler). He grills the pineapple slices and the cake, then tops them with a sticky rum-caramel sauce, ice cream and a maraschino cherry.

Dessert Pizza

Bobby Flay explores pizza's sweeter side by grilling store-bought dough and smearing the charred rounds with dessert-ready mascarpone cheese and honey. He tops the pie with summer fruits before finishing it on the grill –– just long enough to release their naturally sweet juices.

Marinated Grilled Peaches with Cloves

Grilling juicy peaches with aromatic cloves and chopped mint lends the fruit savory, spiced flavor to balance the peak-summer sweetness.

Grilled Banana Split

Turn up the heat on your sundae with grilled bananas covered in ice cream and homemade chocolate sauce.

Vanilla Lime Pineapple Skewers

Reduce a lime juice, brown sugar and vanilla bean mixture to this dark, tangy-sweet sauce and then store it in your refrigerator. When it's time for dessert, simply coat pineapple wedges with the syrup and grill them on skewers for a simple yet flavorful summer dessert.

Grilled Strawberry Shortcake with Lemon Cream

Speedy shortcake that doesn't sacrifice flavor? Kelsey makes it possible with thick-cut store-bought pound cake darkened on the grill, glazed strawberries and a tart lemony cream for sandwiching in between.

Mangoes Foster with Creme Fraiche

Swap out the bananas for another yellow fruit –– bright mango chunks –– in this summery take on a traditional Foster. True to the original recipe, the bourbon-infused sauce is lit on fire, making this one of the most-impressive desserts for outdoor entertaining.

Grilled Pineapple with Nutella

Grilled pineapple is great, but it reaches celebratory heights when drizzled with a satiny Nutella-cream sauce. Double the decadence with spoonfuls of vanilla-laced mascarpone and a scattering of toasted hazelnuts.

Stone Fruit Pouches

For a gourmet campfire dessert, pour a brandy-and lime-infused mixture of apricots and plums over a bed of crushed gingersnaps, then cook in aluminum pouches over hot coals for 10 minutes. It’s a fun and fruity dessert that’s ready in a (ginger) snap.

Shortcakes with Grilled Peaches

Grilled Apricots with Goat Cheese

For a refreshingly tart dessert, nestle goat cheese inside the velvety flesh of golden grilled apricots. Pair that with woodsy rosemary and a pinch of black pepper to enhance the savory flavors.

Grilled Pineapple with Vanilla Ice Cream And Rum Sauce

Grilled Banana S'Mores

Grilled Peaches with Honey, Yogurt and Mint

Debi & Gabriele's Grilled Peaches with Amaretti Cookies

Grilled Fruit Cobbler

Grilled Banana and Nutella Panini

Experiment with the sweet side of sandwiches by slathering the favorite chocolate-hazelnut spread on whole wheat bread, stuffing the slices with sweet fruit and grilling till gooey. Dust with a cloud of confectioners' sugar to really go bananas.

Hedy's Grilled Peaches

Grilled French Toast with Strawberries and Rosemary

Grilling strawberries in foil packets softens, rather than chars, the sweet fruit. When cooked with balsamic, orange zest and rosemary, they take on savory flavors — though they're still sweet enough to transform grilled challah slices into a french toast dessert.

Grilled Pound Cake with Balsamic Peaches

Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.

Step 2

Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form refrigerate.

Step 3

Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream.

Step 4

Instead of blanching the peaches to remove their skins, simply use a serrated vegatable peeler—it's easier.

How would you rate Grilled Pound Cake with Balsamic Peaches?

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Grilled Buttermilk Pound Cake with Balsamic Strawberries - Recipes

Celebrating Southern Cooking in Every Season!

Lemon Buttermilk Pound Cake

  • 1 cup shortening
  • 1 stick butter or margarine
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon lemon extract (or vanilla extract)
  • 1 tablespoon hot water
  • 1 teaspoon butter flavoring
  • 3 1/2 cups flour
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Cream shortening, butter and sugar until light and fluffy.

Add eggs, beating after each. Add flavorings and water. Beat well.

Add dry ingredients, which have been mixed, alternately with buttermilk.

Pour into greased and floured pan and bake for 1 hour and 5 minutes.

Remove from pan and brush with the following:

Directions: Lemon Syrup
Bring to a boil: Juice and grated rind of lemons, sugar, and water.

Note: My sister brought to my attention that Mother also would make it with 1 teaspoon of vanilla instead of 1 tablespoon of lemon extract and leave off the lemon syrup.


My Buttery Sour Cream & Buttermilk Pound Cake

No embellishments necessary.  There is nothing like the first slice of a perfectly baked, slightly-warm pound cake.  With or without a dusting of Confectioners' sugar or a drizzling of sweet creamy glaze, it's the perfect foil for berries, ice cream, whipped cream or all three.  For me, just as pictured here, it is all I need for breakfast or brunch with a cup of coffee or tea.  It's irresistible.

Pound cake is personal.  I'd never proclaim to have the best recipe because almost everyone's mother or grandmother made the best pound cake they ever tasted.  I'm no exception:  My grandmother made the best pound cake I ever tasted.  Like all pound-cake-baking grandmas, she used the same basic ingredients as everyone (flour, sugar, butter and eggs plus vanilla), then she incorporated two tangy ingredients common to her Eastern European heritage:

Sour cream & buttermilk teamed up w/a double dose of vanilla.

My grandmother didn't own a bundt pan, she owned a tube pan.  Why? Because she was baking long before two women from Minneapolis approached the Nordic Ware founder, H. David Dalquist (in the 1940's), to ask him if he would produce a modern version of the  German Gugelhupf pan.  In 1950, the bundt pan (the "t" was added to the name for trademarking purposes) was sold for the first time. My mom bought one sometime in the latter 1950's and this is her pan -- one of the originals -- cast in unembellished aluminum.

The bundt pan itself, didn't gain in popularity until a woman by the name of Ella Heifrich won second place in the 1966 Pillsbury Bakeoff with her "Tunnel of Fudge" cake.

I only remember my mom using this   pan during the 1960's to make bundt cakes from recipes she clipped out of magazines like Redbook and Women's Day.  She never made my grandmother's pound cake in a bundt pan, and, until today, neither did I.

I just bought a Nordic Ware Platinum Collection "Anniversary" 10-15  cup nonstick bundt pan and I can't wait to try it.

To learn the difference between a bundt pan and a tube pan, read my post 

Bakeware Essentials:  A Bundt Pan & A Tube Pan

 simply by clicking on the Related Article link below.

A bit about pound cake ("quatre-quarts" in French, meaning "four fourths" :  Originally, this fine-textured loaf-shaped cake was made with 1-pound each of flour, sugar, butter and eggs, plus a flavoring, most commonly vanilla.  That is the original recipe, nothing more, nothing less.  Over the years, variations evolved, mostly adding leaveners like baking powder and baking soda to encourage rising, resulting in a less dense cake.  Vegetable oil is sometimes substituted in place of some of the butter, to produce a moister cake.  "Sour cream pound cake" and "buttermilk pound cake" recipes substitute sour cream or buttermilk in place of some of the butter to produce a moister cake with a pleasant tang too.  My grandmother's recipe uses a bit of both.

It's time to bake old-school pound cake in a new bundt pan!

This is an easy cake to bake.  That said, it's important to make sure that the butter is very soft and the eggs are at room temperature.  I remove the butter 2 1/2-3 hours prior to baking the cake and my eggs about an hour in advance.  The extra step of separating the eggs and whipping the whites before folding them in the batter is well worth the extra few moments it takes.  That said, before whipping those whites, be sure to wash and dry the beaters or they won't whip. 

6 large eggs, at room temperature, separated

1  cup salted butter (yes, salted butter), at room temperature, very soft (2 sticks)

3  cups unbleached, all-purpose flour

1  tablespoon baking powder

1/4  teaspoon salt

1/2  cup sour cream

1/2  cup buttermilk

1  tablespoon vanilla extract ( Note :  Sometimes I add a tablespoon of butter-rum flavoring too. Yes, that's correct: ف tablespoon each vanilla and butter-rum -- yum.)

no-stick cooking spray, for preparing pan

  Step 1 .  Place the egg whites in a medium bowl, cover with plastic wrap and set aside.  In a second medium bowl, stir together the flour, baking powder and salt and set aside.  In a 1 cup measuring container, stir together the sour cream, buttermilk and vanilla extract, until smooth.  Set aside. Spray a 15-cup bundt pan with no-stick cooking spray and preheat oven to a moderate 325°-330°.

Step 2 .  In a large bowl, place butter, sugar, egg yolks and vanilla.  Beat on medium-high speed of mixer for three minutes. Reduce mixer speed to medium and in a thin stream add and thoroughly incorporate the sour cream and buttermilk mixture, increase speed to medium-high and beat another minute.  

Step 3 .  Lower mixer speed.  In 3 increments, incorporate the flour mixture, scraping down sides of bowl with a rubber spatula constantly.  Increase mixer speed to medium-high again and beat three more full minutes.  Set batter aside.

Step 4 .  Wash and  thoroughly dry beaters.  On  high speed, whip the egg whites until soft curly peaks form, about 3 minutes.  Using the spatula, gently fold the egg whites into the batter.

Step 5 .  Transfer batter by large scoopfuls to prepared pan.  Bake on center rack of preheated 325° oven 50-55 minutes or until a cake tester inserted into the center comes out clean. Remove from oven and place on a cooling rack to cool, in pan, 10-15 minutes.  Invert cake onto rack to cool completely, about 2-3 hours.

Pound cake going into 325° oven to bake for 50-55 minutes:

Pound cake out of oven, cooling in pan for 15 minutes:

Poundcake inverted on rack to cool completely, 2-3 hours:

That very first irresistible slightly-warm slice:

My Buttery Sour Cream & Buttermilk Pound Cake :  Recipe yields 12-16-20 servings, depending on how thick or thin you slice it.

Special Equipment List :  plastic wrap 1-cup measuring container spoon hand-held electric mixer large rubber spatula 12-cup bundt pan wire cooling rack cake tester

Cook's Note :  When it comes to dessert, I don't like things overly sweet or over embellished.  For example, when I want a chocolate cookie, I keep it simple. My recipe for,

I'm in the Mood for:  Plain-Jane Chocolate Cookies

can be found in Category 7.

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017) 

Bakeware Essentials: A Bundt Pan & A Tube Pan

My Buttery Sour-Cream Sour-Cherry Pound-Cake

A Sweet Cream Cake: A Dream of an Easy Cake

Sugar 'n Cinnamon Toasted-Pound-Cake Sticks

For the Love of Vanilla: Double-Vanilla Cupcakes

Delightfully Double-Vanilla Sour-Cream Frosting

David's Devilishly Dark & Dense Devil's Food Cake

Dehydrated Pie Cherry & Pistachio Zucchini Bread

Cheese-Filled Blintzes with Sour-Cherry Topping

Powdered Buttermilk: What it is & How to use it.


Angela -- Thanks for bringing this to my attention. I went back into the recipe and added the 1/4 teaspoon salt. No matter how many times I proofread (which is a lot), occasionally I miss something, and, I appreciate it when a reader reports it to me. Hope you enjoyed your cake!

Hi Melanie, thanks for this recipe. I am making the cake now, and at the point where I'm supposed to mix the flour, salt, and baking powder together. I don't see salt listed in the ingredients so unsure how much to add? I will take a guess and hope it turns out okay!

How To Make Strawberry Cake

Yield Serves 10 to 12 , Makes 1 (8-inch) layer cake

Prep time 1 hour 15 minutes

Cook time 1 hour 10 minutes

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • red-meat-free
  • Calories 821
  • Fat 51.5 g (79.3%)
  • Saturated 29.6 g (148.0%)
  • Carbs 87.3 g (29.1%)
  • Fiber 1.8 g (7.1%)
  • Sugars 57.5 g
  • Protein 5.7 g (11.4%)
  • Sodium 528.0 mg (22.0%)


For the strawberry sauce:

fresh strawberries, stems removed and chopped

For the cake:

freeze-dried strawberries (2.4 ounces), such as Trader Joe’s

cake flour, such as Swans Down

finely grated lemon zest (from 1 lemon)

freshly squeezed lemon juice (from 1 lemon)

(2 sticks) unsalted butter, cubed and at room temperature

For the strawberry buttercream and decoration:

(4 sticks) unsalted butter, at room temperature

freshly squeezed lemon juice

fresh strawberries, hulled and thinly sliced, plus more for the top of the cake


Chef’s knife and cutting board

Food processor with blade attachment

Electric mixer with paddle attachment


Make strawberry sauce:

Cook the strawberries, salt, and sugar until reduced to 1 cup. Place the strawberries, sugar, and salt in a medium saucepan. Cook over medium-high heat, stirring often and mashing the berries with a spoon until the strawberries break down, the foam subsides, and the sauce is reduced to 1 cup, about 30 minutes.

Stir in balsamic vinegar. Pour into a shallow bowl or pie pan, stir in the balsamic vinegar, and refrigerate to cool completely, 30 minutes to 1 hour.

Make the cake:

Preheat the oven and prepare the cake pans. Arrange a rack in the middle of the oven and heat the oven to 325°F. Coat 2 (8-inch) round cake pans with cooking spray and line the bottom of each with a parchment paper round set aside.

Grind the freeze-dried strawberries into a powder. Process the freeze-dried strawberries to a fine powder in a food processor fitted with the blade attachment. Wait 30 seconds to let the strawberry powder settle, then pour into the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.)

Combine the dry ingredients. Add the flour, sugar, lemon zest, baking powder, salt, and baking soda to the stand mixer. Mix on low speed just until combined set aside.

Whisk together the wet ingredients. Place the egg whites, buttermilk, oil, lemon juice, vanilla, and 3/4 of the cooled strawberry sauce in a large bowl and whisk to combine set aside.

Cream together the butter and dry ingredients. Add the butter to the flour mixture and beat on low speed until incorporated and the mixture looks like coarse sand, 30 seconds to 1 minute. Stop and scrape down the sides of the bowl with a rubber spatula.

Add the buttermilk mixture. With the mixer on low speed, slowly pour in the buttermilk mixture. Once it is completely incorporated, increase the speed to medium-high and beat until the batter is light and thick, 1 to 2 minutes. Stop and scrape down the sides of the bowl with a rubber spatula.

Pour the batter into the pans. Divide the batter evenly among the prepared pans, about 1 3/4 pounds batter per pan.

Bake for 40 minutes at 325°F. Bake until the cakes pull away from the sides of the pan and a toothpick comes out with a few moist crumbs, about 40 minutes.

Cool the cakes. Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire racks.

Make the strawberry buttercream:

Cream the butter and sugar. Beat the butter in the bowl of a stand mixer and on medium speed until smooth and creamy, about 1 minute. (Alternatively, use an electric hand mixer and large bowl.) Add the sugar and beat on low speed until just incorporated, about 30 seconds. Increase the speed to medium and beat until lightened in color and texture, about 1 minute.

Beat in the strawberry sauce and flavorings. Add the lemon juice, salt, and remaining cooled strawberry sauce and beat on medium speed until combined, 30 seconds. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and beat until light and fluffy, 3 to 4 minutes.

Frost the cake and decorate:

Frost the cake. Scoop a tablespoon of the buttercream onto the center of a cake plate. Invert one cake layer onto the plate. Spread 1 cup of the buttercream on the cake in an even layer. Arrange the sliced strawberries in a single layer on the buttercream. Invert the second layer of cake over the strawberries. Scoop the remaining frosting on the cake and spread evenly over the top of the cake and down the sides. Decorate with more fresh strawberries.

Refrigerate the cake for 30 minutes before serving. Refrigerate the cake for 30 minutes before slicing.

Recipe Notes

Make ahead: The cake is best eaten the day it is made.

Storage: Store the cake in the refrigerator for up to 2 days let warm up to room temperature before serving.

At Kitchn, we know how important it is to find recipes that are worth your time. That’s why every tutorial — like this one — features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Questions or feedback for us? Say hello: [email protected]

Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.

Watch the video: (July 2022).


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