Prep Time 20m
Cook Time 50m
Ready Time 90m
Yield 8 slices

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain yogurt (not non-fat)
  • 1 cup sugar
  • 3 large eggs
  • Peel of 1 lemon, grated
  • 1 teaspoon almond extract
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons sugar
  • 1 pint strawberries, hulled and quartered
  • 2 cups blueberries
  • Sweetened whipped cream or ice cream
Preparation Directions
  • Step 1Place oven rack in center position. Heat oven to 350°F. Spray a 9 x 5-inch loaf pan with no-stick cooking spray; set aside.
  • Step 2Whisk together flour, baking powder and salt in medium bowl.
  • Step 3Combine yogurt, sugar, eggs, lemon peel and almond extract in a large bowl; whisk well to blend. Gradually whisk dry ingredients into yogurt mixture. Stir in oil; mix until well combined. Pour mixture into prepared pan.
  • Step 4Bake until cake begins to pull away from sides and toothpick inserted into the center comes out clean, about 50 minutes. Cool in pan on rack for 5 minutes. Using a small, sharp knife, cut around edge of cake to loosen. Turn cake out onto rack; turn upright and cool completely.
  • Step 5Spray grill grate with no-stick cooking spray; heat grill. Gently mix together sugar and fruit in medium bowl; toss to coat. Set aside at room temperature.
  • Step 6Slice pound cake into 8 to 10 slices; spray both sides with no-stick cooking spray. Grill cake slices 1 to 2 minutes per side or just until lightly grill marked.
  • Step 7Place 1 to 2 slices on each dessert plate; top with whipped cream or ice cream, fruit and juices from fruit.
  • TipQuick and Easy Option: Use a purchased pound cake; proceed as directed for topping and grilling.
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