Grilled Poppy Seed Pound Cake with Summer Nectarines and Crème Fraîche

Ingredients

• Preheat the oven to 350 F.
• Grease two 9" loaf pans with butter.
• In a large bowl, whisk together the flour salt, cardamom, and baking powder until incorporated.
• Evenly divide the batter between the two greased loaf pans and bake for 60 minutes, or until an inserted toothpick comes out clean.
• Once the pound cake has baked and cooled, cut thick slices and butter both sides of each slice.
• Halve the nectarines and remove the pits.
• 2 tablespoons unsalted butter (for greasing the loaf pans)
• 3 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon cardamom
• 1-1/2 teaspoons baking powder
• 1/2 cup vegetable oil
• 3/4 cup olive oil
• 3 eggs
• 1-1/2 cups whole milk
• 2 cups granulated sugar
• 1-1/2 teaspoons vanilla extract
• 1/4 cup sour cream
• 3 tablespoons poppy seeds
• 4 tablespoons butter
• 3 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 2 nectarines
• 1/2 cup crème fraîche