Try my Buttermilk Pound Cake with Balsamic Strawberries for your next BBQ. After you bake the pound cake, just cool then wrap and freeze for 30 minutes, slice, grill, and enjoy.
I love using my KitchenAid for this recipe! All of the ingredients in one mixer.
This recipe fits a 10-inch Bundt pan or you can use a standard loaf pan but there will be extra for a mini-loaf as well.
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Preheat oven to 325 degrees. Butter and flour Bundt pan very well.
In a large bowl or using your KitchenAid, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, mixing well individually. One cup at a time, add in flour then baking soda. Pour buttermilk and add in vanilla then orange zest.
Pour into your prepare pan for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes then remove from pan and place on a wire rack to cool completely.
When ready to serve preheat grill to a medium/high temperature. Slice pound cake and butter both sides. Add to grill for 2 minutes on each side. (You want the nice grill marks). Serve with balsamic strawberries!
In a small sauce pan, add balsamic and brown sugar then turn on heat to a medium-low.
Whisk at first until the sugar dissolves then stir for 1 minute add in pepper. Remove from heat and cool for completely; about 20-25 minutes. Note: You can make this in advance and refrigerate for 1 day before using.
Thirty minutes to 1 hour before serving, add strawberries to the balsamic in a bowl. This can stay at room temperature.
Serve over grilled buttermilk pound cake.