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Ingredients
- 4 slices dense butter pound cake, each 3/4-inch thick
- 4 tablespoons butter, at room temperature
- 2 tablespoons lemon curd
- 1 teaspoon powdered sugar
- 4 sprigs mint
Method
- Butter both sides of each pound-cake slice.
- Heat a wide, heavy-bottomed frying pan or flat griddle pan over medium heat for 1 minute.
- Place the slices in the pan, and cook for 1 1/2 minutes, then flip and cook for 1 minute on the other side.
- R.
- emove to a cutting board, and cut each slice in half.
- Place each slice on an individual plate with a dollop of lemon curd.
- Sprinkle with powdered sugar, and garnish with a mint sprig.
- You can make this with frozen pound cake too.
- Just slice it straight out of the freezer, and cook for 2 minutes on the first side and 1 1/4 minutes on the other.
