A Sweet Slice of Summer: Meme’s Pound Cake with Grilled Peaches & Strawberries

At the farm, some of our best recipes come with a story—and a lot of heart. Meme’s Pound Cake is one of those cherished family staples that has graced our table for generations. Rich, buttery, and just the right amount of sweet, this cake becomes a true summer showstopper when served with grilled peaches and fresh strawberries. It’s simple Southern hospitality on a plate.

Whether you're hosting a backyard gathering or just treating yourself to something special, this recipe brings comfort and elegance together in every bite.

🍰 Meme’s Pound Cake Recipe

Ingredients:

• 2 sticks of butter, softened

• 2 cups sugar

• 4 eggs

• 3 cups flour

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract

Instructions:

1. Cream together butter and sugar until light and fluffy.

2. Add eggs one at a time, beating well after each addition.

3. In a separate bowl, whisk together flour, salt, and baking soda.

4. Alternate adding flour mixture and buttermilk to the creamed mixture, starting and ending with the flour.

5. Stir in vanilla and lemon extracts.

6. Pour into a greased and floured bundt pan or two loaf pans.

7. Bake at 350°F for about 45 minutes, or until a toothpick comes out clean.

8. Let the cake rest in the pan for 15 minutes before turning out.

🍑 How to Grill Peaches

• Slice peaches in half and remove the pits.

• Lightly coat the cut side with vegetable oil.

• Place skin-side up on the grill and cook for 4–5 minutes.

• Flip and grill the skin side for an additional 5–6 minutes.

• Remove and sprinkle with sugar while still warm.

🍓 Serving Tip

Slice the pound cake and top with warm grilled peaches and a handful of fresh strawberries. Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

Want more heartwarming recipes like this? Grab your copy of our cookbook or stop by the café—we love sharing our table with you.

memes pound cake with peaches

grilled peaches pg 123 of Gatherings and Guitars

The Sweetest Summer Treat: Homemade Ice Cream Sandwiches

There are recipes that feed the body—and then there are recipes that feed the soul. For me, these homemade ice cream sandwiches fall firmly in the latter category. They’re not just a dessert—they’re a memory, frozen in time.

When my kids were growing up, I kept a stash of these tucked away in the freezer. They were the reward for a good report card, the cure for a bad day, the perfect end to a sun-soaked afternoon. Over the years, I’ve watched these sweet little sandwiches spark smiles, calm tears, and even start a playful tug-of-war at the dinner table when someone reached for the last one.

The base is a soft and chewy cookie, rich with brown sugar and dotted with chocolate chips. But this recipe is wonderfully flexible—feel free to switch it up with white chocolate and macadamia nuts, dark chocolate and walnuts, or my personal favorite: white chocolate with cranberries. Whatever combination you choose, the result is always the same—irresistibly good.

Once the cookies cool, I freeze them briefly to keep the ice cream from melting too quickly. Then comes the fun part: pairing them up and spooning in a generous scoop of Blue Bell Vanilla Bean ice cream. A quick swipe of the spoon around the edges, a little wrap in plastic, and they’re ready to be frozen once more—just long enough to firm up into the perfect handheld indulgence.

Whether you’re hosting a backyard dinner party, prepping for grandkid visits, or just want a nostalgic treat that never goes out of style, these ice cream sandwiches are your answer. Fair warning, though: make extra. Someone will fight over the last one. And if you’re like me, you’ll secretly love every minute of it.

Get the Recipe:

• 1/3 cup butter

• 1/3 cup Crisco

• 1/2 cup brown sugar

• 1/2 cup sugar

• 1 egg

• 1 tsp vanilla

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups flour

• 1 (6 oz) package semi-sweet chocolate chips

• 1 gallon Blue Bell Vanilla Bean ice cream

Instructions:
Cream together butter and Crisco until fluffy. Blend in sugars, then add egg and vanilla. Add flour in 1/2 cup increments. Fold in chocolate chips (and nuts if using). Scoop dough into 2 oz balls and bake at 350°F for 7–9 minutes. Cool completely, then freeze cookies for 15–20 minutes. Soften ice cream, pair cookies, and spoon ice cream onto one. Top with second cookie and smooth edges. Wrap in plastic and refreeze.

This recipe makes 6 generous sandwiches—perfect for sharing… or not.