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peaches and grilled poundcake with whipped cream

Grilled Honey Lime Peaches and Pound Cake

This Grilled Peaches with Pound cake is a simple and tasty summertime dessert. You will love the sweet and smoky caramelized peaches topping a toasty pound cake with a honey-lime drizzle. Make sure to add this dessert to your next bbq.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 10 minutes
15 minutes for marinating peaches 15 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 428kcal


  • 1 10.75 ounce Pound cake you can also use a fresh pound cake
  • 3 Yellow peaches firm not overly ripe peaches
  • ½ cup butter
  • cup vegetable oil
  • ½ cup honey
  • 2 limes
  • 1 pint Heavy whipping cream


Preparing the peaches

  • With a citrus zester, zest both limes over a piece of parchment paper or a plate. When done, cut the limes in half and juice the limes with a citrus reamer.
  • Make the peach marinade by combining ¼ cup of melted butter, 2 tablespoons of vegetable oil, 2 tablespoons of honey, half the lime zest, and 1 tablespoon of lime juice. Stir well to combine
  • Halve the peaches and remove the pit then cut the peaches in half so they are now in quarters, place the peaches on a plate or tray.
  • Brush the peaches with the marinade and let sit for 15 minutes.

Preparing the Pound Cake

  • Cut the ends off the pound cake then cut into 1" slices. If using a frozen pound cake make sure it is defrosted.
  • Melt ¼ cup of the butter and add 2 tablespoons of vegetable oil in a small cup. With a pastry brush, brush both sides of the pound cake with this mixture.

Making the whipped cream

  • Add the cold whipping cream to a medium-sized bowl and beat with an electric mixer on slow speed until the cream starts to thicken and then increase the mixer speed and beat on high until soft peaks form. Chill until ready to use.

Making the Honey Lime Drizzle

  • Mix the remaining honey, lime juice and lime zest in a small bowl. Set aside.

Grilling the Peaches and Pound Cake

  • Thoroughly clean the grill grates and heat the grill on high while the peaches are marinating.
  • When ready to grill turn the grill to medium-low or low. The temperature should be about 350° On one side of the grill place the peaches on the grates cut side down then place the sliced pound cake on the grates.
  • Grill the peaches for about 5 minutes without moving. When ready, carefully flip the peaches over and grill another 5 minutes or until heated through and they are juicy and caramelized. You may want to reflip the peaches to get them grilled to your liking. Remove from the grill to a cutting board.
  • Grill the pound cake slices for about 5 minutes, they should have nice grill marks, then flip over and grill again for about 5 minutes until the pound cakes are toasted. Remove from the grill to a plate. Watch closely as the pound cakes can burn.

Assembling the Dessert

  • Slice the peach quarters into 4-5 slices depending on how big your peaches are. Place one pound cake slice on a dessert plate and top with the sliced peaches, a dollop of whipped cream and a drizzle of honey and lime. Serve warm


Because all grills are different, check on the peaches and the pound cake to make sure they are not getting burned, and adjust the heat on your grill as needed.
To make the pretty diagonal grill marks on the pound cake, grill the cakes for about 2 minutes then with a set of tongs lift up the pound cake slices and turn them about 45 degrees so they grill in the opposite direction. 


Serving: 1 | Calories: 428kcal | Protein: 3.7g | Fat: 23.6g | Saturated Fat: 6.7g | Sodium: 197mg