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The Ingredients:
- 4 slices dense pound cake, each ¾" thick
- 4 tbsp. butter, at room temperature
- 2 tbsp. lemon curd
- 1 tsp. powdered sugar
- 4 sprigs mint
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 1½ minutes, then flip and cook for 1 minute on the other side. Remove 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.
BTW: You can make this with frozen pound cake too. (I keep the ingredients around all the time for an instant dessert.) Just slice it straight out of the freezer, and cook for 2 minutes on the first side and 1¼ minutes on the other.
