Grilled Browned Butter Pound Cake with Berries
Serves: 8 servings
  • 2⁄3 cup unsalted butter, softened
  • 2⁄3 cup Browned Butter (recipe follows)
  • 2 1⁄2 cups granulated sugar, divided
  • 1⁄2 cup firmly packed light brown sugar
  • 6 large eggs
  • 3 teaspoons vanilla extract, divided
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup whole buttermilk
  • 4 cups quartered fresh strawberries
  • 1 cup halved fresh blackberries
  • 1 tablespoon fresh lemon juice
  • Vanilla ice cream, to serve
  1. Preheat oven to 350°. Spray a 9x5-inch loaf pan with baking spray with flour. Line bottom of pan with parchment paper; spray pan again.
  2. In a large bowl, beat butter, Browned Butter, 2 cups granulated sugar, and brown sugar with a mixer at medium-high speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition, stopping to scrape sides of bowl. Beat in 2 teaspoons vanilla and almond extract.
  3. In a medium bowl, whisk together flour and salt. Reduce mixer speed to low; gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 1 hour and 15 minutes to 11⁄2 hours. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool in pan for
  5. minutes. Remove from pan, and let cool completely on a wire rack.
  6. In a medium bowl, combine strawberries, blackberries, lemon juice, remaining 1⁄2 cup granulated sugar, and remaining 1 teaspoon vanilla. Let mixture stand for at least 15 minutes.
  7. Spray a cast-iron grill pan with cooking spray. Heat pan over medium heat.
  8. Slice pound cake into 8 portions. Cook until lightly toasted, about 1 minute per side. Serve warm with berry mixture and ice cream.
Recipe by Southern Cast Iron at