While part of me is totally ready for autumn to get here there is another part that is screaming for summer not to end! I’m trying to enjoy every moment of the beautiful weather and get my fill of grilling and eating al fresco before the cold and snow arrive in a couple of months. My new favorite to enjoy outdoors is grilled pound cake!
Y’all know that I enjoy the occasional adult beverage and a Pink Spritzer is now on my short list of must-haves to keep on hand, especially for summer entertaining! Lest you think it was the pink that drew me in-hey-I’m a mama of three boys, I’ll take all the pink I can get-let me tell you that this spritzer tastes delicious!
Like I mentioned earlier, my all time favorite thing to pair the spritzer with is grilled pound cake, served with whipped cream and berries! It’s an easy recipe you can make ahead, grill up for company, and serve with whipped cream and berries (or ice cream!)
2/3 cup butter, softened
1 1/4 cups sugar
2/3 cup milk
2 tsp vanilla extract
2 cups flour
1 tsp salt
1/2 tsp baking powder
Preheat oven to 300 degrees. Prepare a 9″ loaf pan with grease and flour. In a stand mixer, combine sugar and butter until light and fluffy, about 2 minutes. Add milk and vanilla extract and continue to mix. In a separate bowl combine flour, salt and baking powder, then add to the butter mixture. Add eggs one at a time, beating thoroughly after each egg. Pour into prepared pan and bake for 90 minutes. Cool completely.
To grill the pound cake slice in 3/4″ thick slices and grill for 2-3 minutes on a clean, preheated grill or griddle. Serve with berries and whipped cream or ice cream!