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Pan-seared pound cake becomes easy Easter dessert


Alison Ladman/The Associated Press



How do you make pound cake even more buttery and delicious? Easy! Pan-sear slices of it with butter and sugar. 


If you know how to make a grilled cheese, you can make this dessert, which is a perfect ending to an Easter -- or any springtime -- dinner. Pan-seared pound cake is decadent and rich, so we've paired it with a fresh, minty fruit salad for balance. Looking for even more indulgence? Top the whole thing with whipped cream spiked with powdered sugar and orange liqueur. 


Looking for a little less indulgence? Opt for banana bread instead of pound cake and top the fruit salad with a dollop of nonfat Greek yogurt. 






Start to finish: 30 minutes 


Makes 8 servings 




2 tablespoons sugar, divided 


3 navel oranges, peeled and segmented 


1 cup blueberries 


1 cup raspberries 


1 cup quartered strawberries 


1 tablespoon lemon juice 


1 tablespoon chopped fresh mint 


8 thick slices purchased or homemade pound cake 


2 tablespoons unsalted butter, softened 




  • In a medium bowl, combine 1 tablespoon of the sugar with the orange segments, blueberries, raspberries, strawberries, lemon juice and mint. Stir gently, then set aside. 


  • Spread both sides of each slice of the pound cake with a bit of the butter, lightly coating the surface. Use the remaining tablespoon of sugar to sprinkle over both sides of each slice. 


  • Heat a large nonstick skillet over medium. Working in batches, toast the cake slices for 3 to 4 minutes per side, or until golden and caramelized. Serve warm and topped with the fruit salad. 


    Nutrition information per serving: 340 calories; 150 calories from fat (44 percent of total calories); 17 g fat (10 g saturated; 0 g trans fats); 165 mg cholesterol; 46 g carbohydrate; 3 g fiber; 8 g sugar; 5 g protein; 280 mg sodium.



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