Some nights, the best camp dessert isn’t something you bake for an hour—it’s something you toast while the fire settles into a steady bed of coals. Campfire Citrus-Glazed Grilled Pound Cake leans into that sweet spot: thick slices of pound cake kissed by the grill until the edges go crisp and caramel-gold, with the middle staying soft and buttery. The aroma is pure campsite comfort—warm vanilla and browning sugar drifting through the smoke.
This is campfire cooking at its easiest: set a grate over low coals (or use a cast-iron skillet), toast the cake just long enough to pick up those char-kissed lines, then finish with a quick orange-lemon glaze that cuts through the richness. Bring summer berries along—strawberries, blueberries, or whatever survived the cooler—and let them tumble over the top so the juice mingles with the citrus.
It’s a smart move for easy cleanup, too. You can mix the glaze in a mug, serve straight off a plate or a piece of foil, and be back to stargazing in minutes—hands warm, dessert done, and not a single pan to scrub.
Campfire Citrus-Glazed Grilled Pound Cake
Equipment
- Campfire grill grate
- small bowl
- Spoon
- Tongs
Ingredients
- 6 slices pound cake store-bought or homemade
- 1 tbsp butter melted
- 1/2 cup powdered sugar
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 1/2 cup mixed fresh berries
Instructions
- Mix powdered sugar, orange juice, and lemon juice in a small bowl until smooth to make glaze.
- Brush both sides of each pound cake slice lightly with melted butter.
- Grill slices over medium campfire heat for 2-3 minutes per side until golden and toasty.
- Transfer to plates. Drizzle with citrus glaze and scatter fresh berries on top. Serve immediately.