“Grilled pound cake with lemon curd and berries is the perfect way to finish off any summer BBQs, and since it’s gluten free and grain free, more people can enjoy! I am such a summer person that I even enjoy basking in the heat of days that are 90+ degrees and humid–I find it kind of comforting!
Also, it’s BBQ season. To get ready for all the cookouts that are in store this summer, I teamed up with a few of my favorite bloggers to bring you five delicious paleo-friendly recipes that are perfect for summer BBQs. My contribution is this grilled pound cake with lemon curd and berries.”- Becky from A Calculated Whisk food blog.
- 1/4 Cup almond milk
- 1 Teaspoon lemon juice
- 1/2 Cup plus 1 tablespoon maple syrup
- 1/4 Cup extra virgin olive oil
- 3 large eggs
- Teaspoon vanilla
- 1 1/2 Cup Otto’s Cassava Flour
- 1/4 Teaspoon salt
- 1 Teaspoon baking soda
- 1/4 Teaspoon lemon curd
- 2 Cups fresh berries
Preheat the oven to 350°F and grease a loaf pan with olive oil.
Add the lemon juice to the almond milk and set aside.
Whisk together the maple syrup, olive oil, eggs, and vanilla in a large bowl. Add the almond milk mixture and whisk again.
Add the dry ingredients and stir with a spatula until thoroughly combined, making sure there are no lumps of flour.
Pour the batter into the greased pan and bake for 25-35 minutes, or until a toothpick comes out clean or with just a few tiny crumbs attached. Cool for ten minutes in the pan, then use a butter knife to loosen the edges of the cake and transfer it to a rack to cool completely.
Slice the cake thickly and grill for 1-2 minutes per side. Serve warm with lemon curd and fresh berries.