Grilled Pound Cake With Meyer Lemon Simple Syrup
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon Meyer lemon zest plus 1/2 cup fresh juice (from 4 lemons)
- 1 (12-oz.) loaf pound cake
- 1/4 cup (2 oz.) salted butter, softened
- Cooking spray
- 2 cups frozen whipped topping, thawed
- Bring sugar and water to a boil in a small saucepan over medium-high. Cook, stirring often, until sugar completely dissolves, about 3 minutes. Remove from heat. Stir in lemon zest and juice; chill, uncovered, 1 hour.
- Cut cake into 8 (1 1/4 -inch-thick) slices. Spread butter over cake slices. Preheat grill to medium-high (400u0b0F to 450u0b0F). Place cake slices on grill rack coated with cooking spray. Grill, uncovered, until grill marks appear, about 3 minutes per side. Serve slices on shallow plates; drizzle with lemon syrup; dollop with whipped topping.
sugar, water, lemon zest, cake, butter, cooking spray, frozen whipped topping
Taken from www.myrecipes.com/recipe/grilled-pound-cake-meyer-lemon-syrup (may not work)