Grilled Lemon Pound Cake

This is a tasty summer treat! The base for the recipe is lemon pound cake. Change lemon ingredients to orange ingredients and you have a lovely orange pound cake. You can top with vanilla ice cream, grilled peaches or a fresh berry syrup. Raspberries or blackberries complement the lemon flavor nicely.

2 1/4 cups flour
1/4 cup lemon zest
1 tsp baking powder
2 sticks unsalted butter (at room temp)
2 cups sugar
6 eggs
1/4 cup milk
1/4 lemon juice
1 1/2 tsp vanilla

1. Preheat oven to 350F. Spray a loaf pan with nonstick spray.
2. Beat butter and sugar at medium speed for 2 mins. Add eggs one at a time. At low speed, beat in flour, lemon zest, and baking powder until well incorporated. Beat in milk, lemon juice, and vanilla.
3. Bake for about 1 hr 15 mins or until golden yellow and a toothpick inserted into the center comes out clean. Let cake cool for 20 mins. Unmold cake and let cool completely, about 3 hrs (or speed cooling up in fridge).
4. Light grill. Oil grill grate. Place slices of loaf on grill, turning once, until toasted, about 2 mins.

Grilled Peach Topping:
1. Slice peaches into 1/2 inch slices.
2. Oil grill grate. Place peaches on grill, turning once, about 2 mins.

Berry Syrup Topping:
1. Boil about 1/4 cup of water and 1 tsp of sugar. Add about 1/4 - 1/2 cup of berries (bruise them well). Constantly stir mixture and let boil for about 5 mins.
2. Place berry syrup in freezer for about 20 mins to cool completely and it should thicken slightly.