Grilled French Lemon Loaf with Blackberries and Cream

I'm not the only one excited for the long weekend, right?  

I'm sitting at my desk forcing myself to work this afternoon, to finish up just two more things which will allow me to take the entire weekend off. I usually work over the weekend, when Rob is home to entertain/supervise the kids, but not this weekend. I've put in plenty of hours over the past two weeks to ensure the next three days are filled with nothing but fun.

Our version of fun is fairly simple, though.  Rob and I are attempting to build ourselves a new outside table, we're hitting the park for a family game of croquet, bike riding by the lake, eating ice cream, reading new books, and breaking out the fire pit for a little backyard marshmallow roasting. Sounds just about perfect to me.

Oh, and we're grilling pound cake too.  Or at least I am.  

This is going to be my go-to dessert for the summer. Thinly sliced lemon loaf, warmed on the grill until golden brown, and topped with whipped cream and a favourite seasonal fruit. 

You're welcome.

 

Grilled French Lemon Loaf with Blackberries and Cream

(Cake only slightly adapted from Bon Appétit)

• 1 1/2 cups all-purpose flour, plus extra for dusting pan
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup sugar
• 1 tablespoon finely grated lemon zest
• 3/4 cup Greek yogurt
• 1/2 cup lemon-infused olive oil (plain olive oil is also fine)
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup whipping cream
• 1/4 cup cream cheese
• 1/4 cup powdered sugar
• Fresh blackberries

Preheat the oven to 350 degrees.  Spray a loaf pan with non-stick spray or coat with olive oil.  Dust with flour and tap out the excess.

Whisk together 1 1/2 cups flour, baking powder and salt in a medium bowl.

In a large bowl, combine the sugar, lemon zest, yogurt, oil, eggs and vanilla; whisk to blend. Fold in dry ingredients and stir until just combined.

Pour the batter into the prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into the centre comes out clean, about 50 minutes.

Let the cake cool in the pan for 15. Invert onto a cooling rack and allow to cool completely.

To Serve:

Combine the whipping cream, cream cheese and powdered sugar in a small bowl, and whisk unitl soft peaks form.

Slice the loaf and warm pieces on the grill until the edges are golden brown.

Top each slice with whipped cream and blackberries.

Note: If you prefer that your whipped cream doesn't "melt", allow the grilled cake to cool before topping with cream and berries.

Comments

[Julie]

Wow, your weekend sounds superb!! I adore grilled pound cake.. a couple years ago I grilled a packet of strawberries alongside and poured it overtop, then topped with whipped cream - like strawberry shortcake, only better! LOVE the look of your blackberries!

[Paula]

I have never had a grilled pound cake, in fact this is the first I've heard or seen one. It looks like it would delicious. Enjoy your long weekend and the beautiful weather we are having with it.