Lemon Pound Cake Trifle
Prep time: 15 minutes
Makes: 8 servings
1 regular size package (10.75 ounces) Sara Lee
Lemon Pound Cake, thawed
3 cups sliced strawberries
3 cups blueberries
1 container (12 ounces) frozen whipped topping,
thawed, or whipped cream
Slice frozen pound cake crosswise into 3 layers. Using
a star-shaped cookie cutter (or any cookie cutter shape),
cut pound cake into star shapes. Cut remaining pound
cake into 1-inch pieces or into smaller star shapes.
Place half of the cut-up pound cake pieces on the
bottom of a trifle or serving bowl. Place star shapes on
side of bowl.
Top with half of the fruit and whipped topping; repeat
layers. Garnish with small star shapes, if desired. Serve
immediately or store in refrig rator, until ready to serve.
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Pound Cake French Toast
Prep time: 10 minutes
Makes: 6 servings
1 family size package (16 ounces) Sara Lee
All Butter Pound Cake, thawed
3 eggs beaten
1/3 cup heavy cream or 1 cup milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/8 teaspoon salt
3 tablespoons butter or margarine
Powdered sugar (optional)
Slice pound cake into 12 slices, each about 1/2
inch thick. Whisk eggs, cream, extracts and spices
in a medium bowl until well blended.
Dip each pound cake slice into egg mixture
making sure to coat all sides, shaking off excess
batter into bowl. Melt butter in large skillet over
medium-high heat. Add pound cake slices to
skillet. Cook 1 to 2 min tes per side, or until
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golden brown. Sprinkle with confectioner’s sugar
and top with fresh fruit or maple syrup, if desired.
White Chocolate Ganache
Lemon Glazed Pound Cake
Prep time: 20 minutes
Makes: 12 servings
1 cup (6 ounces) white chocolate chips
1/4 cup whipping cream
1 tablespoon butter
1 teaspoon grated lemon peel
1 regular size package (10.75 ounces)
Sara Lee Lemon Pound Cake, thawed
Place white chocolate chips, whipping cream
and butter in a medium microwave-safe bowl.
Microwave on high for 1 minute. Stir until chips are
melted and mixture is smooth. If needed, heat 10 to
30 seconds more in microwave to melt chips. Stir in
lemon peel. Let cool 5 minutes.
Drizzle ganache over pound cake. Refrigerate
until ready to serve. Cut into slices to serve. Serve
with remaining ganache.
Variation: Raspberry Filled White Chocolate
Ganache Lemon Glazed Pound Cake — Start by
cutting the pound cake in half crosswise down
center. Spread with 1/4 cup seedless raspberry jam.
Continue with preparng the ganache as directed.
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West Virginia Farm Bureau News 27