Take your summer dessert game to the next level with this irresistible grilled poppy seed pound cake. Baked to golden perfection, each thick slice is buttered and lightly charred on the grill, enhancing its rich, nutty flavor. Served with ripe, juicy nectarines and a velvety dollop of crème fraîche, this dish is the perfect balance of warm, crisp, and creamy—an effortless way to elevate any summer gathering.
Pound Cake Ingredients:
- 3 tablespoons poppy seeds
- 2 tablespoons unsalted butter (for greasing the loaf pans)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cardamom
- 1 1/2 teaspoons baking powder
- 1/2 cup vegetable oil
- 3/4 cup olive oil
- 3 eggs
- 1 1/2 cups whole milk
- 2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup sour cream
Nectarine Ingredients:
- 4 tablespoons butter
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 2 nectarines
Serve with:
1/2 cup crème fraîche
Directions:
- Preheat the oven to 350 F.
- Grease two 9″ loaf pans with butter.
- In a large bowl, whisk together the flour salt, cardamom, and baking powder until incorporated.
- In a stand mixer on low speed, use the paddle attachment to mix the vegetable oil, olive oil, eggs, whole milk, sugar, vanilla, and sour cream until incorporated. Slowly add the flour mixture to the wet ingredients and mix on medium speed for 3 minutes or until the ingredients are evenly incorporated. The batter will be somewhat soupy, don’t worry, this is correct. Use a rubber spatula to fold in the poppy seeds.
- Evenly divide the batter between the two greased loaf pans and bake for 60 minutes, or until an inserted toothpick comes out clean.
- Once the pound cake has baked and cooled, cut thick slices and butter both sides of each slice.
- Halve the nectarines and remove the pits. Dip in the butter sauce.
- Lightly oil grill grates, then grill the pound cake slices over medium high heat for one minute, turning halfway through until grill marks appear. Grill the nectarine halves flesh side down until the fruit is hot and sweating, roughly 3-5 minutes.
- Cool the nectarine halves, then cut them into thin slices. Combine the butter, sugar, and lemon juice in a small saucepan over medium heat. Stir until the butter melts, the sugar has dissolved and the mixture begins to bubble. Add the nectarine slices and cook in the syrup for 2-3 minutes.
- Top the grilled poppy seed pound cake with the nectarines and a dollop of crème fraîche. Serve immediately.
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