Grilled Lemon Pound Cake with Lemon Glaze - sugar

Method

• In a small microwavable bowl, whisk together the sugar, orange juice, and lemon juice and heat in the microwave for 20 seconds.
• Stir the mixture until the sugar dissolves and set it aside.
• (If the glaze gets too hot, the flavors of the juices change; be careful.)
• Preheat the oven to 350F.
• Grease a 12 x 4 1/2 x 2 1/2-inch cake pan with butter and set aside.
• In the bowl of a stand mixer, using the paddle attachment, combine the sugar, almond paste, lemon zest, and orange zest on medium speed.
• Mix thoroughly, but dont expect the mixture to come together.
• Add the butter and vanilla and cream together until light and fluffy.
• Using a rubber spatula, scrape down the sides of the bowl.
• Add the eggs, one at a time, and mix, incorporating each one fully before adding the next.
• Into a large bowl, sift together the flour, baking powder, and salt.
• Add the flour mixture to the batter and mix until everything is just incorporated; do not overmix.
• Remove the bowl from the stand mixer and finish mixing with a wooden spoon.
• Pour the batter into the reserved cake pan.
• Bake for 20 to 25 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
• Run a knife around the edge of the cake and flip it over onto a cooling rack.
• Place another cooling rack on top.
• While its still warm, poke holes in the cake using a toothpick and pour the glaze over it through the cooling rack, which will help distribute the glaze evenly.
• Let the cake cool for at least 1 hour.
• To serve: Slice the cake into 1/2-inch slices and cook each piece on both sides on a hot grill for 30 seconds.
• Serve with slow-roasted fruit, a scoop of basil gelato, and a drizzle of olive oil.