Grilled Almond Pound Cake With Peaches

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This grilled almond pound cake with peaches is a summer dessert that makes the most of in season stone fruit that pairs so well with nuts.

This post is sponsored by Finex and Williams-Sonoma.

Grilled Almond Pound Cake

On my dream house wish list is an outdoor kitchen.

For now, I consider my city-dwelling-self very lucky to have an outdoor deck where I can whip up all sorts of things.

Over the weekend, I decide to cook an entire meal from start to finish on the grill, including a dessert that says, hello, summer—grilled almond pound cake with peaches.

Why not put all that heat from the grill to use for something sweet?

I baked the pound cake from scratch in advance, but I won’t tell if you use a store-bought one.

Grilled Almond Pound Cake

To grill the delicate pound cake and peach slices, I used my new favorite Finex 12” cast iron grill pan.

In a matter of minutes the cake was golden, toasted and grill-marked along with the sugar-sprinkled fruit.

I finished off each plate with a generous dollop of whipped cream, slivered almonds and a few mint leaves.

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Grilled Almond Pound Cake With Peaches

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Prep: 20 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 40 minutes
Servings: 6
This grilled almond pound cake with peaches is a summer dessert that makes the most of in season stone fruit that pairs so well with nuts.


  • For pound cake
  • Non-stick cooking spray
  • 1-1/2 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 6 ounces unsalted butter at room temperature plus more for spreading (1-1/2 sticks)
  • 3/4 cup granulated sugar
  • For peaches
  • 2 large peaches pitted and cut into 1/2-inch-thick slices
  • 1 teaspoon granulated sugar
  • Zest of 1 lemon
  • For serving
  • Whipped cream
  • Slivered almonds
  • Mint leaves


  • Preheat the oven to 350 degrees F. Grease an 8-1/2-inch by 4-1/2-inch loaf pan with cooking spray and line with parchment.
  • In a medium bowl, combine the flour, baking powder and salt. In a small bowl, whisk together the eggs, vanilla extract and almond extract.
  • In a large bowl, beat the butter until smooth. Add the sugar and continue beating until light and fluffy, about 2 minutes. Mix in the eggs followed by the dry ingredients until just combined. Pour the batter into the prepared loaf pan. Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 1 hour and 10 minutes. Cool in the pan for 10 minutes before removing and cooling completely on a wire rack.
  • Preheat a gas or charcoal grill to medium heat with the grill pan inside.
  • In a small bowl, combine the peaches, sugar and lemon zest. Cut the pound cake into 12 slices and butter both sides.
  • Grill the pound cake for 2-3 minutes per side until toasted. Then grill the peaches until they are warm and have grill marks, about 2 minutes per side.
  • For serving, place 2 pound cake slices along with peaches on each plate. Top with whipped cream, almonds and mint leaves.


Pound Cake Adapted from Williams-Sonoma Cooking at Home by Chuck Williams & Kristine Kidd


Calories: 471kcal | Carbohydrates: 54g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 192mg | Potassium: 132mg | Fiber: 2g | Sugar: 30g | Vitamin A: 991IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cakes, Pies & Tarts
Cuisine: American
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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