« Back to All-American Grilled Pound Cake


20 min


50 min


8 slices


CAKE Peel of 1 lemon grated
Crisco® Butter Flavor No-Stick Cooking Spray 1 tsp. almond extract
1 1/2 cups Pillsbury BEST™ All Purpose Flour 1/2 cup Crisco® Pure Vegetable Oil
2 tsps. baking powder TOPPING
1/4 tsp. salt 3 tbsps. sugar
1 cup plain yogurt (not non-fat) 1 pt. strawberries hulled and quartered
1 cup sugar 2 cups blueberries
3 large eggs Sweetened whipped cream or ice cream


  1. PLACE oven rack in center position. Heat oven to 350°F. Spray a 9 x 5-inch loaf pan with no-stick cooking spray; set aside.

  2. WHISK together flour, baking powder and salt in medium bowl.

  3. COMBINE yogurt, sugar, eggs, lemon peel and almond extract in a large bowl; whisk well to blend. Gradually whisk dry ingredients into yogurt mixture. Stir in oil; mix until well combined. Pour mixture into prepared pan.

  4. BAKE until cake begins to pull away from sides and toothpick inserted into the center comes out clean, about 50 minutes. Cool in pan on rack for 5 minutes. Using a small, sharp knife, cut around edge of cake to loosen. Turn cake out onto rack; turn upright and cool completely.

  5. SPRAY grill grate with no-stick cooking spray; heat grill. Gently mix together sugar and fruit in medium bowl; toss to coat. Set aside at room temperature.

  6. SLICE pound cake into 8 to 10 slices; spray both sides with no-stick cooking spray. Grill cake slices 1 to 2 minutes per side or just until lightly grill marked.

  7. PLACE 1 to 2 slices on each dessert plate; top with whipped cream or ice cream, fruit and juices from fruit.

  8. Quick and Easy Option: Use a purchased pound cake; proceed as directed for topping and grilling.