Rating: 4.5 stars
3 Ratings
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Purchase pound cake from a bakery or a frozen loaf pound cake to save time. Or bake your favorite, and freeze it the weekend before. Thaw frozen cake in refrigerator overnight.

Liz Gibson, Loveland, Colorado
Recipe by Southern Living February 2004

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together eggs and milk in a shallow dish.

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  • Dip pound cake slices in egg mixture, evenly coating both sides. Cook pound cake slices, in batches, in a lightly greased large nonstick skillet over medium heat 2 1/2 minutes on each side or until golden brown.

  • Serve with Maple-Mint Cream and Raspberry Sauce, if desired. Garnish, if desired.

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