Grilled Pound Cake with Oranges and Whipped Cream

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In true Southern California style, this past weekend it was 80s the middle of December! Even thought I grew up in Florida and am used to warm holidays, sometimes the weather this time of year is totally confusing. Where is the white Christmas that I see all over social media???!

But, in honor of the gorgeous weather, we decided to spend the weekend outside grilling. We made a couple different dishes on the Traeger grill and this pound cake was my favorite. Well tied for favorite, there also was an amazing smoked salmon. Will post that recipe here soon. 

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What I loved about this grilled pound cake topped with citrus and whipped cream is how easy it is. You can use store bought pound cake (or I have included my recipe below) and all you have to do is slice it, brush it with some melted and butter and grill for a couple minutes. The result is a warm slice of cake that is slightly crunchy with the center warmed through soaking up all the citrus juices on top of it. Total winner and perfect for the citrus that is in season this time of year. 

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If you don't have a Traeger you could always toast the pound cake on a grill pan. Also make sure your pound cake is completely cool before slicing and grilling and feel free to add less or more honey to the citrus segments depending on sweetness. 


Grilled Pound Cake with Citrus and Whipped Cream

  • 1 ½ cups flour
  • 1 tsp. baking powder
  • Pinch of salt
  • 1 stick unsalted butter, at room temperature
  • 1 cup brown sugar
  • 2 eggs
  • ½ cup (126g) whole milk
  • 1 Tbs. orange zest 
  • 1 Tbs. vanilla extract
  • ½ tsp. almond extract
  • 2 Cara cara oranges, peel removed and segmented 
  • 2 Navel oranges, peel removed and segmented 
  • 1/4 cup sliced kumpquats  (optional) 
  • 2 to 3 Tbs. honey (optional) 

Serve with whipped cream

Preheat oven to 325°F. Spray a loaf pan with non-stick spray.  

In a small bowl combine the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and brown sugar. Add the eggs in 1 at a time followed by the milk,bourbon and almond extract. Fold in the flour mixture.

Pour the batter into the prepared pan and bake for 50 - 55 minutes or until a toothpick comes out clean. Let cool completely. 

While the pound cake cools, combine the oranges, kumquats, and honey if using. Set aside. 

Preheat a grill  or grill pan over medium heat. Slice the pound cake into 1” thick pieces. Brush the slices with melted butter. Grill the pound cake for about 3 - 4 minutes per side or until golden brown. 

Remove the slices and immediately top the warm pound cake with a dollop of whipped cream and the orange slices. 

Serves 6 to 8



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