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Grilled Almond Pound Cake

Grilled Almond Pound Cake With Peaches

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 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
  • 11/2 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 (11/2 sticks) unsalted butter at room temperature plus more for spreading
  • 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


  1. 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.
  2. In a medium bowl, combine the flour, baking powder and salt. In a small bowl, whisk together the eggs, vanilla extract and almond extract.
  3. 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.
  4. Preheat a gas or charcoal grill to medium heat with the grill pan inside.
  5. In a small bowl, combine the peaches, sugar and lemon zest. Cut the pound cake into 12 slices and butter both sides.
  6. 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.
  7. 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