More About Grilled Pound Cake with Meyer Lemon Simple Syrup
PREP TIME 20min
COOK TIME 2hr 20min
SERVES 12
INGEDRIENTS
1 cup granulated sugar
½ cup water
1 tablespoon Meyer lemon zest plus 1/2 cup fresh juice (from 4 lemons)
1 (12-oz.) loaf pound cake
¼ cup (2 oz.) salted butter, softened
Cooking spray
2 cups frozen whipped topping, thawed
DIRECTIONS
1 Bring sugar and water to a boil in a small saucepan over medium-high. Cook, stirring often, until sugar completely dissolves, about 3 minutes. Remove from heat. Stir in lemon zest and juice; chill, uncovered, 1 hour.
2 Cut cake into 8 (1 1/4 -inch-thick) slices. Spread butter over cake slices. Preheat grill to medium-high (400°F to 450°F). Place cake slices on grill rack coated with cooking spray. Grill, uncovered, until grill marks appear, about 3 minutes per side. Serve slices on shallow plates; drizzle with lemon syrup; dollop with whipped topping.
COOK TIME 2hr 20min
SERVES 12
INGEDRIENTS
1 cup granulated sugar
½ cup water
1 tablespoon Meyer lemon zest plus 1/2 cup fresh juice (from 4 lemons)
1 (12-oz.) loaf pound cake
¼ cup (2 oz.) salted butter, softened
Cooking spray
2 cups frozen whipped topping, thawed
DIRECTIONS
1 Bring sugar and water to a boil in a small saucepan over medium-high. Cook, stirring often, until sugar completely dissolves, about 3 minutes. Remove from heat. Stir in lemon zest and juice; chill, uncovered, 1 hour.
2 Cut cake into 8 (1 1/4 -inch-thick) slices. Spread butter over cake slices. Preheat grill to medium-high (400°F to 450°F). Place cake slices on grill rack coated with cooking spray. Grill, uncovered, until grill marks appear, about 3 minutes per side. Serve slices on shallow plates; drizzle with lemon syrup; dollop with whipped topping.
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